Yoghurt noodles on rhubarb

Name: Yoghurt noodles on rhubarb
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g Whole milk yoghurt; 40-50 g Sugar; 2 packages Vanillin sugar; 600 g Rhubarb; 150 g Gelling sugar (2:1); 7-10 Tbsp Melissa; 7-10 Tbsp Icing sugar; 7-10 Tbsp Kitchen paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 g Whole milk yoghurt
40-50 g Sugar
2 packages Vanillin sugar
600 g Rhubarb
150 g Gelling sugar (2:1)
7-10 Tbsp Melissa
7-10 Tbsp Icing sugar
7-10 Tbsp Kitchen paper

Directions

1
Mix yoghurt, sugar and 1 packet of vanilla 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
2
Clean, wash and thinly slice the rhubarb. Bring to the boil in a pot with about 1/4 cup of water, cover and stew for 3-5 minutes. Add 1 packet of vanilla sugar. Stir the jam sugar into the rhubarb and bring to the boil while stirring once. Let the compote cool down a little. Pour into a large bowl and allow to cool
3
Carefully turn out the yoghurt from the sieve onto a plate and remove the kitchen paper. Use two tablespoons of cold water to cut or shape cams and place them close together on the rhubarb. Decorate with lemon balm and dust with icing sugar