Rhubarb and Banana Yoghurt Recipe

450 g/1 lb rhubarb, cut into short lengths
30 ml/2 tbsp clear honey
5 ml/1 tsp ground cinnamon
45 ml/3 tbsp water
450 g/1 lb ripe bananas, roughly chopped
300 ml thick plain yoghurt
Chopped pistachio nuts, to decorate

Method:

Put the rhubarb, honey, cinnamon and water in a saucepan and bring to the boil. Reduce the heat and cook gently until the rhubarb is tender. Cool slightly, then puree with the bananas in a blender or food processor. Leave until cold. Fold in the yoghurt, turn into individual glass dishes and decorate with chopped pistachio nuts. Chill until ready to serve.