Step 1

Rinse and trim the rhubarb. Cut into 2 cm pieces. Place in a pan with the water, honey and cinnamon.

Step 2

Place on a low heat and simmer very gently for about 8 minutes until tender. Stir occasionally so that it doesn't stick to the bottom of the pan. Leave to cool.

Step 3

Place the cold milk, cornflour, egg, sugar and vanilla in a cold pan and whisk until mixed.

Step 4

Place on a low heat and bring to a simmer, whisking constantly. The custard will thicken as it cooks. Simmer for a minute, then remove from the heat. Leave to cool.

Step 5

If the custard has set very thick, whisk in a little more milk. It should be thick, but easy to stir.

Step 6

Add one quarter of each of the rhubarb, custard and yogurt to 4 serving glasses. Lightly swirl the layers together.