1. Chop the rhubarb and place in a pan with water and granulated sweetener, bring to the boil and leave until rhubarb all falls apart and in nice and soft.

2. Once soft, chop half the strawberries and add to the rhubarb, pour into a blender and blend for a few seconds, you don't want it completely smooth so don't do it for too long.

3. Remove the puree from the blender and allow to cool.

4. Once cold split the natural yogurt into 4 bowls, pour in some of the puree and lightly stir so it marbles.

5. Chop the rest of the strawberries and place on top of the yogurt and puree.

6. Whip the double cream until stiff and add some to the top of each bowl. Place in the fridge to chill until ready to eat or serve immediately.