1.Chop the rhubarb into 3cm lengths (you will need 3 cups of chopped rhubarb).
2.Combine rhubarb with caster sugar in a medium saucepan; cook, stirring, over a low heat, until the sugar dissolves. Bring to the boil, then simmer, stirring, 3 minutes, or until the rhubarb is just tender; cool.
3.Beat the cream in a small bowl with an electric mixer until soft peaks form. Stir in the icing sugar, yoghurt and rind.
4.Swirl the cooled rhubarb mixture through the cream mixture, then spoon into serving glasses. Refrigerate until ready to serve.