By Sarah-Jayne Windridge-France

Ingredients:

• 1 packet of gingernut biscuits
• 1 sachet of sugar-free jelly
• 1 tbsp caster sugar
• 1 glass of champagne or cava
• 200ml EasiYo Skimmers Yogurt
• 2 meringue nests
• Tall sundae glasses

 
Method:

Crush the packet of gingernut biscuits into crumbs.

Distribute evenly into the bottom of sundae glass.

Peel and cut the rhubarb into small pieces and stew in a pan on a low heat with 1 tbsp sugar and glass of champagne. Reduce to a mush.
 
Make up the sugar free jelly, as per packet and add to the rhubarb mush.

Once cooled (But not set) evenly distribute in the glasses on top of the gingernuts.

Finally top each glass with an inch or two of EasiYo Skimmers Yogurt and crush the meringues and sprinkle on top.