1. Bring the sugar, juice, water, zest, vanilla bean and seeds to a simmer in a saucepan. Add rhubarb and stir gently over a high heat for 20 seconds. Cover with a tight-fitting lid, turn the heat off and leave the rhubarb to continue cooking in the residual heat. After half an hour place the pan in the fridge to cool completely.

2. When cold carefully lift out the tender rhubarb pieces with a slotted spoon and place on a plate. Return the rhubarb to the fridge until ready to use.

3. To make the rose granita, strain the rhubarb poaching liquid and add rosewater. Taste and add a few more drops if needed. Pour the liquid into an enamel baking dish and place in the freezer to freeze overnight.

4. Take the frozen syrup out of the freezer and scrape with a fork to create fine crystals. Continue until the granita is mostly shaved to a fine powder without any lumps. Return to the freezer while you finish preparing dessert. (This can be done a few hours ahead.)

5. To make the yoghurt cream, whip together the yoghurt, cream and sugar until soft peaks form.

6. Distribute the rhubarb among six bowls. Top with two tablespoons of yoghurt cream and the raspberries, followed by two tablespoons of the granita. Serve immediately and eat before the granita melts.

For a Sunday spring lunch, serve with my roast chicken and garlic, lemon and parsley salad and asparagus with egg sauce and tarragon.

Find more of Andrew McConnell's recipes in the Good Food Favourite Recipes cookbook.