2 cup Rhubarb, chopped into chunks
1/2 cup sugar
1. Place the rhubarb chunks into a saucepan, add a dash of water and simmer under lid until soft (about 10 minutes)
2. When the rhubarb is soft, place it into a sieve and drain the rhubarb for at least 8h (preferably over night) and get all the liquid out.
3. Next day; place the drained rhubarb and 1/2 cup of brown sugar into a non-stick pan. On a medium heat, cook until the rhubarb is slightly caramelized. (about 5-8 minutes). Let cool, it can be stored in an airtight container in the fridge for up to 3 days.
When desired to serve, scoop into shot glasses and top with drained soygurt. (for thicker consistency)