Brandy Snap And Rhubarb Stacks

1. 1

   Preheat the oven to 350u00b0F. Grease a baking pan.

2. 2

   Place the rhubarb, 1 tbsp water and granulated sugar in a medium saucepan on medium heat. Bring to a boil. Reduce the heat to low; simmer, uncovered, stirring occasionally, for about 3 mins or until the rhubarb softens. Drain the rhubarb mixture through a sieve over a medium bowl and reserve the liquid. Spread the rhubarb mixture onto a metal pan. Cover with foil and place in the freezer.

3. 3

   Meanwhile, for the brandy snaps, stir the peanut butter, brown sugar, syrup and ginger in the same, cleaned pan on low heat until the butter has melted. Remove from the heat and stir in the flour. Drop level teaspoons of the mixture about 2 inches apart on the prepared pan to make 12 snaps.

4. 4

   Bake for about 7 mins or until the brandy snaps bubble and become golden brown. Cool in pan 2 mins. Remove from pan; completely on wire rack.

5. 5

   Place the cooled rhubarb mixture in a small bowl. Add the yogurt, then pull a skewer backwards and forwards through rhubarb mixture to create a marbled effect.

6. 6

   Sandwich 3 brandy snaps with a quarter of the rhubarb mixture. Repeat with the remaining brandy snaps and rhubarb mixture.

7. 7

   Place the stacks on serving plates. Serve drizzled with the reserved rhubarb liquid.

* Per serving · 4 servings · Values may vary.