Using a muslin cloth draped over a sieve in a large bowl, strain the Greek yogurt overnight.

The next day, over a low heat, lightly stew the rhubarb cubes in a small saucepan in a scant tablespoon of water. You need the rhubarb to collapse but with as little added water as possible. Allow the cooked rhubarb to cool.?3. Meanwhile crush the biscuits thoroughly or blitz them in a food processor until they become crumbs.

Melt the butter in a small saucepan and with the biscuit crumbs, Demerara sugar and chopped hazelnuts, stir together in a small bowl until wet and forming clumps.

Decant the crumb mixture into six separate glasses and press down to make reasonably firm.

When the rhubarb has cooled, use a metal spoon or large hand whisk to fold the fruit, 2 tbsp clear honey, strained Greek yogurt and goats’ cheese together in a small mixing bowl. When combined divide the mixture over the biscuit bases in the glasses and transfer to the fridge to chill.