Rhubarb Brown Betty

Preheat oven to 350°F (175°C). Trim the rhubarb and cut into 1-inch pieces.

In a small bowl, combine the wholewheat breadcrumbs, Barbados sugar, and ground ginger, mixing until evenly distributed.

Spread half of the breadcrumb mixture into the bottom of a buttered baking dish (approximately 1.5-quart capacity).

Layer the rhubarb pieces evenly over the breadcrumb base.

Pour the fresh orange juice over the rhubarb, then top with the remaining breadcrumb mixture, pressing lightly to distribute.

Bake in the preheated oven for 35 minutes until the topping is golden brown and the rhubarb is tender when pierced with a fork.

Remove from oven and allow to cool for 5 minutes before serving warm.

Divide into serving portions and top each with a dollop of natural yogurt.