Preparation / Directions:
Bring rhubarb, sugar and orange juice to simmer in medium saucepan over medium-low heat, stirring until sugar dissolves. Partially cover pan and cook until rhubarb is very soft, about 6 minutes. Mix in Grand Marnier. Refrigerate until cold, about 15 minutes.
Alternate layers of rhubarb mixture and yogurt in 2 large wine goblets or dessert dishes. Using small knife, swirl mixtures together. Serve immediately or refrigerate up to 1 hour.
Notes: This is a lovely, low-fat version of a classic English fruit dessert.