team red meets yoghurt
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.