Slice the rhubarb into rounds of about 3–4mm (1⁄8in) thick and place in a bowl. Peel the oranges – I do this with a knife, which removes most of the pith – and slice them into rounds around their circumference to roughly the same thickness as the rhubarb.
Add the orange slices to the rhubarb along with the crushed fennel seeds and half the runny honey. Allow to stand while you toast the almonds. Place them in a small pan and set over a medium heat. Cook gently, tossing regularly, until they have taken on a warmer, golden colour.
Arrange the orange and rhubarb slices equally over two plates. Spoon over a little yoghurt, scatter over the toasted almonds and finish by trickling over the remaining honey.