in Dessert Recipes

Cream yogurt with rhubarb compote

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Ingredients for 4 servings:

  • 300 g rhubarb
  • 3 tbsp raw cane sugar
  • 1 tsp potato flour
  • 100 ml cream
  • 250 g natural yogurt, set
  • 2 tbsp raw cane sugar
  • n. B. Decoration as desired (e.g. lemon balm, chocolate flakes, etc.)

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 25 minutes

quick dessert

Peel the rhubarb and cut into small pieces. Bring to a boil in a saucepan with the sugar. Blend the potato flour with a little water until smooth and thicken the compote. Let cool. Whip the cream until stiff and mix with the yogurt and sugar. First, pour some yogurt cream into a dessert glass, then the rhubarb compote and finish with yogurt cream. Garnish with some compote, some greens, and a chocolate leaf. Refrigerate for about 2 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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