Rhubarb and strawberry romanoff with vanilla bean yogurt

Instructions

1. Preheat oven to 200°C. Place rhubarb and strawberries in a small baking dish. Drizzle with juice and sprinkle with half the sugar substitute. Bake, covered with foil, for 10 minutes. Remove foil. Bake for 5 minutes or until rhubarb is tender. Set aside to cool completely.
2. Meanwhile, combine yogurt, vanilla and remaining sugar substitute in a bowl. Cover and place in fridge until required.
3. Divide half the yogurt mixture among 4 small serving glasses. Top with cooled rhubarb mixture and remaining yogurt mixture. Drizzle with fruit juices from baking dish to serve.