Time to make: 25 mins (Hands-on time: 5 mins, Cooking time: 20 mins)
Total cost: $7.74 / $1.29 per serve
1 sheet reduced-fat puff pastry
4 large stalks rhubarb, cut in 7.5cm lengths
2 tablespoons liquid honey, plus 2 extra tablespoons
1-2 tablespoons icing sugar, to dust
1 cup thick reduced-fat Greek yoghurt
1 teaspoon vanilla bean paste or 1 vanilla pod, split, deseeded
pinch ground cinnamon
Step 1 Preheat oven to 180ºC. Line a baking tray with baking paper.
Step 2 Cut pastry sheet in half, in two rectangles. Place pastry rectangles on prepared baking tray.
Step 3 Cut rhubarb pieces in half lengthways. Lay rhubarb pieces flat-side down along the length of pastry rectangles. Drizzle with the first honey measure. Bake for 15-20 minutes or until the pastry is puffed and golden. Cut each rectangle into three pieces and sieve over icing sugar.
Step 4 Mix yoghurt, vanilla, cinnamon and the remaining honey together. Serve alongside tart.