Soft-set spiced rhubarb jellies with vanilla bean yogurt
125ml blackcurrant syrup
110g raw sugar
1 star anise
1 cinnamon stick
1 strip lemon rind
2 tsp vanilla bean paste
200g rhubarb, thinly sliced
2 tsp powdered gelatine
140g Greek-style yogurt
1 tbsp trimmed red garnet or other red micro herbs
Stir syrup, water, sugar, spices, rind and half the vanilla paste in a medium saucepan over medium heat; bring to the boil.
Reduce heat to low; simmer, uncovered, for 5 mins.
Discard spices and rind.
Add rhubarb; simmer, uncovered, for 2 mins or until tender.
Sprinkle in gelatine; stir until dissolved.
Cool to room temperature.
Pour half the rhubarb mixture into four 140ml glasses.
Cover, refrigerate for 2 hours or until set.
Pour remaining rhubarb mixture over set mixture in glasses.
Cover; refrigerate for another 2 hours or overnight.
Combine yogurt with remaining vanilla paste in a small bowl.
Serve rhubarb jellies topped with vanilla bean yogurt and micro herbs.