1.

Place seeds and nuts in a medium frying pan over medium heat. Cook, tossing frequently, for 6 minutes or until golden. Transfer to a plate and cool before serving.

2.

Meanwhile to make rhubarb and ginger syrup, place cranberry juice, honey, lime peel, lime juice and ginger in a medium saucepan and bring to the boil. Stir in rhubarb and simmer for 5 minutes. Remove from heat and refrigerate until cooled.

3.

Place yoghurt in the base of your serving bowls. Divide fruit mixture among bowls and scatter with toasted seeds and nuts. Spoon over poached rhubarb.