Cinnamon yoghurt cream
1.Grease a 4.5-litre (18-cup) slow cooker bowl.
2.Combine rhubarb, rind, orange, sugar, juice and spices in cooker. Cook, covered, on low, 3½ hours or until rhubarb is tender. Remove bowl from cooker. Stand 20 minutes before serving.
3.Meanwhile, to make cinnamon yoghurt cream, combine ingredients in a small bowl.
4.Divide rhubarb mixture into serving bowls; top with cinnamon yoghurt cream and nuts.