Mix yoghurt, sugar and 2 sachets of vanillin sugar. Line a large sieve with kitchen paper and hang in a bowl. Add the yoghurt and leave to drain in the fridge for at least 5 hours, preferably overnight. Clean, wash and thinly slice the rhubarb. Weigh 900 g. Mix with jam sugar and 2 packets of vanilla sugar in a large pot. Leave to stand for about 1 hour. Bring the rhubarb to the boil over a high heat, stirring constantly, and boil for at least 3 minutes until it is bubbly. Let the compote cool down a little, stirring from time to time. Place the rhubarb compote in a large bowl and chill until serving. Turn the yoghurt out of the sieve onto a plate. Remove the cake paper. Use two moistened tablespoons to prick off cams (oblong in egg shape) and place them close together on the compote. Decorate with melissa and dust with icing sugar
With 10 people:
Waiting time approx. 12 hours.