A few years ago, I developed a bit of an obsession about Greek yoghurt. I don't know exactly what it was that attracted me, but I found myself craving its creamy, rich flavor every single day.

I would eat it for lunch, on its own. Then a visit to a small English chain of breakfast restaurants introduced me to yoghurt and fruit. Being English, it wasn't your typical strawberry or blueberry. No, this yoghurt happily mixed with rhubarb, sour cherry, fig and lemon, even gooseberry.

So, with rhubarb season approaching, I am reminded of how I made buckets of rhubarb sauce to mix in my yoghurt. I'm just finishing the last of the containers I had stowed in the freezer. It's a simple sauce, just rhubarb, some sugar to taste, water and enough ginger to give it a bite. I mix it into the luscious Greek yoghut and sigh happily.

The final component of my yoghurt meals is granola. Now I feel like I'm back in the '60s, but a fresh, crunchy granola, filled with nuts and seeds, coconut, wheat germ, maybe some dried fruit, mixed with oatmeal, peanut butter and honey or maple syrup, just adds to the yoghurt blend. Helpfully, it also keeps you full for a while, with all that fiber.

When I finish my yoghurt parfait (as I see they are now marketed in fast food restaurants), I think about how easy it is to make your own healthy treat. Add your favorite flavors, maybe sub out the rhubarb sauce for some chunky fruit jam, and you've got a fresh and satisfying snack, treat or even meal, thanks to the Greeks!