1 1/2 lbs rhubarb
3/4 c sugar
1/8th tsp fresh ginger
1 3/4 cup Greek yogurt
1 tsp vanilla
2/3 c powdered sugar
3/4 c whipping cream
Cut rhubarb into 1 inch pieces. Add ginger, rhubarb and sugar to saucepan. Let rhubarb reduce over low heat for 8-10 minutes. Allow to cool.
Mix yogurt, vanilla and powdered sugar together in a bowl.
Beat cream, then fold into yogurt.
Carefully layer stewed rhubarb and yogurt mousse into small glass jars or glasses (jam mason jars). Garnish with mint or grated or thinly sliced lemon zest.
*A strawberry layer would be delicious too.