Last weekend was Wakefield Rhubarb Festival, an annual celebration when the town toasts it's traditional links with the unusual sculptural vegetable. If you missed out (as we sadly did - always next year!) you can still visit Oldroyds growing sheds until the end of the month for a guided tour where it is said you can actually hear the plants growing.

Perhaps this was in the back of our minds when we visited our local supermarket during the week to pick up some yogurt for a review, courtesy of the lovely people at Onken. We searched high and low but their Creamy Vanilla with Chocolate Flakes yogurt had sold out everywhere (obviously completely delicious) so we picked up a tub or two of their Rhubarb and Custard flavour instead.

Hunting  for something nice for breakfast the next morning we spied the yogurt in the fridge and some beautiful pink rhubarb we had bought at the same time (in lieu of missing the said festival), it was no good this couldn't wait, we had to try it immediately. And so we made this:

Dormouse's rhubarb and custard breakfast parfait

You will need:

For the rhubarb compote

• 1 lb rhubarb, sliced lengthwise and then crosswise into 1inch chunks
• 2 oz granulated sugar
• The zest and juice of ½ orange
• 8 oz strawberries, quartered (optional)
• Seeds from one vanilla pod

• A box of granola or crunch cereal or if you want to make your own there are some fantastic recipes here
• A tub of Onken Rhubarb and Custard yogurt