Important for rhubarb-yoghurt dessert in a glass
The compote must be completely cold and granola is only added to the glass just before serving, so that the layers remain clear and crisp.
Spring Recipe
Rhubarb and yoghurt dessert in a glass
Rhubarb is cooked with sugar, vanilla and lemon to a chunky compote, cooled and layered with honey yoghurt and granola in glasses. The compote must be completely cold and granola is only placed in the glass just before serving to keep the layers clear and crisp. Strawberries soften the rhubarb acid, roasted almonds are a less sweet alternative to granola.
Total time
1 hr 30 min
Calories
260 kcal
Servings
6 servings
Difficulty
Easy
Why this recipe works
Prepare rhubarb-yoghurt dessert in a glass
The compote must be completely cold and granola is only added to the glass shortly before serving to ensure that the layers remain clear and crisp. Rhubarb is boiled into a chunky compote with sugar, vanilla and lemon, cooled and then layered in glasses with honey yoghurt and granola. Strawberries soften the rhubarb acid, while roasted almonds are a less sweet alternative to granola.
Spring Recipes
Fruit
Recipe
Rhubarb and yoghurt dessert in a glass
Rhubarb is cooked with sugar, vanilla and lemon to a chunky compote, cooled and layered in glasses with honey yoghurt and granola. The compote must be completely cold and granola is only placed in the glass just before serving to keep the layers clear and crisp.
Ingredients
6 servings
Method
-
1
Prepare
Clean and slice the rhubarb, measure out the sugar and vanilla paste and keep the Greek yoghurt cold until it is coated.
-
2
Prepare
Rhubarb is boiled with sugar, vanilla and lemon to a chunky compote, cooled and layered in glasses with honey yoghurt and granola.
-
3
Check for doneness
The compote must be completely cold and granola is only added to the glass just before serving, so that the layers remain clear and crisp.
-
4
Serve
Layer rhubarb compote and yoghurt cream in the glasses only after completely cooling down. Refrigerate until serving and add crispy ingredients immediately before serving.
Kitchen know-how
Tips for Rhubarb and yoghurt dessert in a glass
Variations
How to adapt this recipe
Strawberries soften the rhubarb acid, and roasted almonds are a less sweet alternative to granola.
Nutrition per serving
260kcal
34.0 gCarbohydrates
7.0 gProtein
10.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Rhubarb and yoghurt dessert in a glass
Weigh the rhubarb, prepare the sugar and prepare the vanilla paste separately, and then start the main cooking process for rhubarb-yoghurt dessert in the glass.
The compote must be completely cold and granola is only added to the glass just before serving, so that the layers remain clear and crisp.
Cool rhubarb and yoghurt dessert covered in a glass. Important for the texture: the compote must be completely cold and granola is only added to the glass shortly before serving to ensure that the layers remain clear and crisp.
Strawberries soften the rhubarb acid, and roasted almonds are a less sweet alternative to granola.
Keep cooking