The Story Behind The Recipe

Another Summery pudding using fruit from the garden (although I understand that rhubarb is technically a vegetable this a a cook fest, not a botanny lesson!). Take 1lb chopped rhubarb, cook gently in a 1/4 pt of water with 4 ozs of sugar. Add a rapberry jelly from the packet and stirr until disolved. Spoon about a half of this mixture into a mold and allow to set. Into the remaining mixture (still a liquid) stir in 5ozs of plain yoghurt. Then place this on the set layer and allow this to set. Chill before serving.