Rhubarb fresh but no fool

Credit to Rowley Leigh for inspiring yet another beautifully simple but delicious recipe. 

Slice 700g of rhubarb,  add the zest and juice of a sanguinello orange, 100-140g caster sugar (according to taste) cook on a low heat until rhubarb has broken down, stir well. Drain off juice, leave to cool and then add 300g of Greek yoghurt and refrigerate.