team red meets yogurt

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I admit: I’m in the middle of the characteristic spring tsunami cheered for by any food blogs at their pulse of life – it’s all about rhubarb, strawberries, asparagus, wild garlic … These are the main ingredients for any food – if cooked, if baked, if unprocessed – filling the recipes of food blogs at the moment.

Ok – most of the bunch are seasonal. (I don’t buy any strawberries in December!) So if you try to work w/ the fresh outcome of the seasons I’m on the right track. (Maybe wild garlic seems to have become an it herb since few years … until now I cannot agree to the enthusiasm about wild garlic.)

So for a start I prepared this mix of red rhubarb, strawberries, vanilla & sugar.

I had made a delicious rhubarb compote from the leftovers when baking my rhubarb ricotta tart which was very fine w/ fresh yoghurt or a nice banana for breakfast (or any other time of the day).

My plan: creating a simple rhubarb strawberry compote … & add some creamy stuff & some cake stuff to get a dessert. A quick & easy dessert. (… & have enough leftovers for my breakfast favourite!)

(… & I’ve made plans for another baking adventure w/ rhubarb which will appear her on my blog soon.)

Attention:
It isn’t a WOW dessert which needs some hours for preparation & consists of a dozen exquisite ingredients & presents itself like a show-off w/ complex decorations … It is more a quick & dirty affair!

For a start I bought about 500 g fresh strawberries & about 500 g fresh rhubarb (only the slim red stems!).

Trimming is easy (no need to peel the rhubarb!), cleaning is easy … afterwards just cut everything into small pieces.

Add vanilla sugar & more sugar & mix. I worked w/ 100 g sugar for the sweetness – always have in mind that rhubarb is sour, very sour. My mix provided for a hearty sweet-and-sour flavor. If you like more sweetness just work w/ 125 g sugar, 150 g sugar …

Grab a pot & fill in water: about 2-3 mm, just covering the bottom. Add the fruit mess & bring it to a boil. Let it simmer for about 10 min.

Voilà: rhubarb strawberry compote! Very delicious & very red!

For my planned dessert I assembled:

  • chilled rhubarb strawberry compote
  • Greek yoghurt
  • small Italian amaretti.

Next step was to crumble the small Italian amaretti. Put them in a bag & use your rolling pin …

I grabbed 2 glasses ready to hold the dessert.

One more step of preparation: I mixed part of the greek yoghurt w/ the crumbled amaretti to add sweetness to the yoghurt. This became the 1st layer of my dessert.

The next layer was a generous amount of the rhubarb strawberry compote.

Layer #3 was crumbled amaretti.

On top there was a dollop of Greek yoghurt w/ an Italian amaretto.

It won’t take a lot of time just to assemble the dessert – it’s also best when served at once. Only then you’ll get the heavenly mix of the crunchy sweet amaretti w/ their intensive almond flavor, the creamy Greek yoghurt & the hearty sweet-and-sour compote w/ vanilla in the background.

For the record:
If you prepare the dessert in advance storing it in the fridge the crunchy part will transform into a soft cake like structure – it doesn’t matter: the overall flavor remains …

Furthermore: I worked w/ Greek yoghurt (10%). You may substitute sour cream (20-25%) for Greek yoghurt. You may also substitute whipped cream (30-35%) for Greek yoghurt. Or you may use any mix of the corresponding offers – only have in mind that the creamy stuff shouldn’t get runny!

Enjoy!

team red meets yoghurt
Prep Time15 mins
Cook Time10 mins
ingredients:
for the rhubarb strawberry compote:
  • 400-500 g rhubarb (only slim red stems)
  • 400-500 g strawberries
  • 2 tbsp vanilla sugar
  • 100 g sugar
  • some water
for 1 serving of dessert:
  • 5-6 tbsp Greek Yoghurt
  • 10-11 small Italian amaretti
  • 3-4 tbsp rhubarb strawberry compote (home-made)
how to:
for the compote:
  • Trim & clean the fruit. Afterwards chop the fruit. (No need of peeling the rhubarb.)
  • Add vanilla sugar & sugar & mix well.
  • Add some water to a pot (about 2-3 mm); add the chopped fruit mess & bring to a boil.
  • Let it cook for about 10 min; afterwards let it cool down.
for the dessert:
  • Crush the amaretti in a bag w/ your rolling pin.
  • Mix half of the crushed amaretti & half of the yoghurt; fill it in a glass or dessert bowl.
  • Add the compote.
  • Add the rest of the crushed amaretti.
  • Add the rest of the yoghurt & put an amaretto on top.
  • Serve at once.
Notes
Servings: The compote will be fine for 6-8 servings – or even more (compote only!).
Prep Time: Includes the preparation of the compote.
Cook Time: It’s the time for cooking the compote.
Dessert: Amaretti are crispy. Therefore serve at once as soon as the glasses have been filled. When waiting … it becomes less crispy, but nevertheless it’s fine.

(information on equipment)

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