Rhubarb--cream

Ingredients for Rhubarb--cream

Instructions for Rhubarb--cream

To prepare the Rhubarb--cream recipe, please follow these instructions:

Melt the butter in a pan and add rhubarb. Crack vanillestangen and scrape the seeds out. Vanilla pod and seeds came in. Saute rhubarb for a few minutes and then add the sugar. Put the lid on and let rhubarb boil until tender, about 10 min. Remove vanillestangen and kompotten cool down.

Mix the compote and yogurt. Freeze it in an ice cream maker and style it any. in the freezer ½-1 hour before the ice to ball up. Tastes great with meringue or other crunchy cake for.

Tips:
It can of course be possible to freeze the ice outside IceMaker. But it requires that one often stirs in the ice during freezing, e.g. for each ca. 10 min. the more you touch, the fewer ice crystals will form.