Fresh crab with rhubarb, chilli and fennel seed yogurt

Method

1. Heat the oven to 140°C/120°C fan/gas 1. Put the rhubarb in a medium baking dish and squeeze over the lemon juice. Scatter over the sugar, half the sliced chilli and half the crushed fennel seeds. Tumble together with 2 tbsp cold water and 1 tbsp of the oil. Cover the dish tightly with foil and cook for 20-35 minutes or until the rhubarb is soft but not broken down. Remove and set aside to cool.
2. Divide the yogurt among 4 plates, spreading it over each. Top with a sprinkling of parsley, the remaining fennel seeds and chilli, the lemon zest and plenty of salt and pepper.
3. Put both crabmeats in a bowl and mix with a little salt, black pepper and 1 tbsp olive oil. Arrange the crab and the rhubarb over the yogurt. Spoon over any juices from the dish, then scatter with fennel fronds if using.
4. Toast the bread, trickle with the remaining olive oil and season with sea salt. Serve alongside the crab and rhubarb.