Yogurt Cream with Rhubarb

Soften 2 sheets of gelatin in cold water and liquefy. Put the gelatine, yogurt, powdered sugar, juice of one lemon and vanilla in a suitable bowl and stir together.

Whip 125 g of whipped cream, fold into the yogurt mixture and pour into a glass or baking dish.

Chill in the refrigerator for 2 hours.

Cut the now still young, fresh rhubarb into 3 cm long pieces and rinse. **** Make lauter sugar: Boil water, sugar and lemon slices together. Add the sliced rhubarb to the simmering (not boiling) lauter sugar mold. Take sample with a slotted ladle. Poach the rhubarb until it is still a tiny bit firm. Now mold the rhubarb into a cooled baking dish. Baste the cooled rhubarb with the yogurt whipped cream and let sit for about 3 to 4 hours or overnight. Bring to the table in baking bowls.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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