Hugh Fearnley-Whittingstall's rhubarb and orange smoothie recipe

Rhubarb is such a gift: one of the few fresh, homegrown crops available at this time of year. For me, it is always a joyful reminder of good things to come. Serves 2 2–3 rhubarb stalks, about 175g, cut into 2cm lengths Finely grated zest and juice of 2 oranges 3–4 tsp honey 3–4 tbsp plain yoghurt Put the rhubarb in a pan with the orange zest and juice, honey and 2 tbsp of water. Stir over a low heat until the honey dissolves. Cover the pan and stew the rhubarb very gently for about 8 minutes, until it softens. Add a little water if it starts to look dry. Switch off the heat and leave to cool completely. (You can, of course, prepare the rhubarb a day ahead and keep it chilled overnight.) Put the rhubarb mixture in a blender with the yoghurt and whiz until smooth. Taste and add a little more honey, if you like. Pour into 2 glasses and drink straight away. • This is an edited excerpt from River Cottage Every Day by Hugh Fearnley-Whittingstall (Bloomsbury, £25). ©Hugh Fearnley-Whittingstall 2011. Buy a copy for £20 from the Guardian bookshop