Inches lemon zest (the peel; sliced thin in a strip)
2 1/4 x ca. 450 g
Rhubarb (8 cups chopped)
1 1/4 Tasse
sugar
2 Tasse
Vanilla flavor yogurt
1/2 Tasse
whipping cream
die Zubereitung:
This is definitely not pie: Cinnamon and cloves are supposed to be tied up in a bag an cooked with the rhubarb but I just threw them in. Cook rhubarb, sugar & spices 6 to 8 minutes. Drain yogurt about 45 minutes. You can do this in a muslin bag in a colander. Whip cream, fold into yogurt. Place in serving bowls. Swirl in cooked rhubarb. You can add a few drops of red food color if the rhubarb is not pink enough.
