John Myers
Rhubarb Yogurt Slices
The perfect rhubarb yogurt slices recipe with a picture and simple step-by-step instructions.
- 120 g Butter
- 290 g Chocolate Chip Cookies
- 600 gr Freshly prepared rhubarb
- 2 El Elderflower syrup
- 8 sheet Gelatin white
- 400 g Natural yoghurt
- 4 El Freshly squeezed lemon juice
- 2 dl Cream
- 0,5 tsp Ground cinnamon
- 220 gr Sugar
- Put the biscuits in a freezer bag and mash them with the rolling pin (or chop them up with the food processor)
- Melt the butter and mix well with the crushed biscuits
- Line the springform pan with baking paper, press the mixture well into it and put it in a cold place
- Peel the rhubarb and cut into cubes (approx. 1 cm) and cook with 150 grams of sugar until al dente and allow to cool. Then drain the rhubarb and mix with the elderflower syrup. Put 1/4 of the rhubarb separately and puree it at the end for the decoration.
- Put the gelatine in cold water – later put it dripping wet in a pan and let it melt over low heat.
- Set aside a little yogurt for the gelatine. Mix the yoghurt, the remaining sugar and lemon juice well, then mix the yoghurt you have set aside with the gelatin and mix it with the mixture. Put in a cool place until it starts to set
- Whip the cream until stiff and mix into the finished mixture
- Spread 3 / 4 of the rhubarb on the floor and empty the yoghurt mixture over it and smooth it out. Then add the rhubarb puree and marble with a wooden stick.
- Put the cake in the fridge overnight so that it hardens.
- Now it’s time for a cup of coffee or tea and a slice of rhubarb yogurt. I wish you a good appetite
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