Rhubarb Cream

Perhaps remove the rhubarb from the peel, cut into cubes and place in a suitable frying pan. Add sugar and raspberry syrup, soften. Mix juice of one lemon and cornstarch, pour to rhubarb while stirring throughout, continue stirring and bubble repeatedly.

Cool.

Add yogurt and vanilla sugar. Whip the cream until stiff and fold in. Chill the cream for two to three hours before serving. Place. Garnish as desired.

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

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