Jo Pratt's Vanilla Poached Rhubarb with Orange Crisps

To cook the rhubarb, cut the stalks into pieces roughly 5cm in length. Any that are very thick can be sliced in half lengthways. Place in a saucepan with the caster sugar, the lemon juice and the vanilla pod.

Cook very gently for approximately 5-8 minutes, stirring just once or twice, until the rhubarb is tender. Remove the rhubarb from the saucepan with a slotted spoon and leave to cool.

Bring the rhubarb liquor to a boil and simmer until it has reduced to a syrupy consistency. Remove the vanilla pod .
To cook the orange crisps, preheat the oven to 160c/140c fan/gas 3.

In a large bowl, beat together the butter and caster sugar until it is light in colour and consistency.

This can be done with a wooden spoon or an electric mixer. Mix in the flour, a pinch of salt, the semolina and the orange zest, and then finish with your hands to form a soft, pliable dough.

If the mixture seems very soft, place in the fridge to firm up for about 30 minutes.

Dust your worktop with a little flour, and roll out the dough to about 3-5mm thick. Using the biscuit cutter, cut out as many biscuits as you can, re-rolling any trimmings as you go.

Place on a couple of greased baking trays and bake in the
oven for about 30 minutes until they are just becoming lightly golden.

As soon as they come out of the oven, sprinkle with a little caster sugar, and leave to cool.

Place the poached rhubarb on plates or in dishes, and spoon
over the rhubarb syrup. Add a few of the orange crisps and a spoonful of Greek yoghurt on the side, garnished with a sprig of mint. Serve straight away.