Yogurt cream with rhubarb compote

Ingredients for 4 servings:

• 300 g rhubarb
• 2 tsp sugar (or to taste)
• 2 tbsp water
• 2 tsp tarragon, fresh (or dried)
• 250 g natural yogurt, low-fat
• 250 g sour cream
• 3 tsp sugar (or to taste)
• 1 lemon(s) , (juice)
• 4 tbsp rose water
• 8 sheets of gelatin

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 20 minutes

refined with rose water and tarragon

For the rhubarb compote: Clean, peel, and slice the rhubarb. Cook with water, sugar, and tarragon until it becomes a compote. For the cream: Combine the yogurt, sour cream, sugar, and rose water. Soak the gelatin in cold water for 5 minutes. Heat the lemon juice and dissolve the squeezed gelatin in it. Add about a tablespoon of the yogurt cream to the melted gelatin and mix. Then mix the gelatin mixture with the remaining yogurt cream. Pour into four glasses and refrigerate for at least 2 hours. Turn the yogurt cream out (it works best if you briefly place the glasses in hot water), then serve with the rhubarb compote. Decorate with rose petals, if desired.