Rhubarb-strawberry layered dish with yoghurt

Name: Rhubarb-strawberry layered dish with yoghurt
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g Rhubarb; 300 g Strawberries; 200 ml + 5 tablespoons cherry nectar; 1 Cinnamon stick; 100 g + 4 tablespoons sugar; 2 TABLESPOONS Cornstarch; 400 g Cream yoghurt (10 % fat)

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

500 g Rhubarb
300 g Strawberries
200 ml + 5 tablespoons cherry nectar
1 Cinnamon stick
100 g + 4 tablespoons sugar
2 TABLESPOONS Cornstarch
400 g Cream yoghurt (10 % fat)

Directions

1
Clean, wash and cut the rhubarb into slices of about 2 cm thick. Wash, clean and halve or quarter the strawberries. Bring 200 ml cherry nectar, cinnamon stick, 100 g sugar and rhubarb to the boil and simmer for about 5 minutes. Stir starch and 5 tbsp. cherry nectar until smooth.
2
Add strawberries to the rhubarb after 3 minutes, bring to the boil again and thicken the sauce with the starch. Put compote in a cool place. Mix yoghurt and 4 tbsp. sugar. Arrange cooled compote and yoghurt in layers in glasses
3
Waiting time approx. 1 hour