Filo cups with cinnamon rhubarb
- 2 small rubarb stems, roughly chopped
- 2 pinches cinnamon
- 1 1/2 tablespoons water
- 3 tablespoons sugar
- 2 sheets filo pastry
- oil spray
- 2 x 70g tubs Caramel yoghurt
Preheat the oven to 180C
Combine the rhubarb, cinnamon, water and sugar in a small saucepan, cover and cook over low heat for 5 minutes or until just soft.
Pour into a bowl and cool. Spray the pastry sheets lightly with oil.
Cut each sheet in half, then cut each half into 6 squares.
Lay 6 of the squares on top of one another, each at a different angle.
Press into a greased muffin tin.
Repeat layering to give 4 cups.
Bake for 10 minutes or until golden brown; cool.
Just before serving, spoon the rhubarb into the filo cups and top with Caramel yoghurt.