Baked vanilla yoghurt, Rhubarb, polenta shortbread

Great as quick tasty dessert or perfect to have as a yoghurt in the morning this baked yoghurt only takes 20 minutes to make.
Baked yoghurt (makes 4 small yoghurts)
125g crème fraiche
125g sour cream
25g cream
3 tbsp honey
25g caster sugar
1 vanilla pod
Method:
. In a bowl mix all the ingredients together then place in your ramekins or bowls
. Pre-heat an oven to 90 degrees
. Cling film tightly each yoghurt and bake at 90 degrees for 15-20 minutes
. Remove from oven and chill with the cling film on, pierce a few holes in the cling film to avoid condensation forming
. The yoghurts are ready to eat as soon as chilled and are perfect for breakfast
Shortbread:
125g unsalted butter
65g caster sugar (plus extra)
125g plain flour
65g of polenta or semolina
Method:
.Preheat oven, 150 degrees C. Cream the butter and sugar until light and fluffy. Add the plain flour and polenta
.Press into a buttered 22cm square tin or a 20cm diameter round tin and prick with a fork. Bake for 40-50 minutes. Sprinkle with sugar. Cut into squares/slices whilst still hot and allow to cool.
Rhubarb compote
2 sticks rhubarb
50g caster sugar
1 star anise
Method
. In a pan add the chopped rhubarb
. Cook for 2 minutes on a medium heat
. Then add the sugar and star anise and cook for 10 minutes until the rhubarb is cooked and tender
. Cool in container in fridge