Rhubarb compot stirred with Greek yogurt

Ingredients for Rhubarb compot stirred with Greek yogurt

Instructions for Rhubarb compot stirred with Greek yogurt

To prepare the Rhubarb compot stirred with Greek yogurt recipe, please follow these instructions:

Rinse the rhubarb and cut into smaller pieces. Bring them in a pan with the sugar and the grains from the vanilla bar. Steam the compote at low heat for 5-7 minutes until the rhubarb is tender and lightly cooked. Add if necessary. 3 tablespoons of water, if the compote seems very thick. Let the compot cool for 10-15 minutes. Chocolate curls: melt the chocolate over the water bath. Cover a baking sheet or other plate that can fit in the fridge with baking paper. Make a small container of paper and put the chocolate in it. Cut a tiny hole at the tip and sprinkle the chocolate onto the baking sheet in a saucepan. If you are a little clever, it can also be done by dipping a teaspoon into the chocolate and dropping the chocolate onto the baking paper. Let the curls stiff in the fridge or freezer, 10-15 min. For serving, rhubarb compote and Greek yoghurt are divided into four serving glasses, a couple of spoonfuls each at a time. Finally stir in the glasses so that compote and yogurt are distributed. Decorate with the chocolate curls.

Note: If you can not get Greek yogurt in cups, let 1 l (whole milk) yoghurt dripping into a sieve covered with a dish and placed over a large bowl. Let the mass drizzle for 4-6 hours.