Zest and juice the orange, add the sugar, orange juice and zest, cinnamon and anise to a pan with 100 mill of water, bring to a boil and reduce to a simmer.
Peel the rhubarb and then cut into 1 inch long batons, drop these into the poaching liquor and cook for a minute or two until they soften, dont overcook as they will break down to a pulp very quickly!
Remove the rhubarb and allow to cool, reduce the remaining juices down to a thick syrup and cool in the fridge.
Whisk the egg whites to stiff peaks, de-seed the vanilla, combine together all of the ingredients.
Place a couple of pieces of the rhubarb into the bottom of a glass, top with some of the egg white and yoghurt mix and then drizzle some of the cooled syrup over, repeat the layers into your glass is full.
«By replacing the double cream with yoghurt you've made the dish healthier, to go one step further look at removing the sugar and replacing with natural fructose. »