for 4 person

Frozen yoghurt

300 g	plain greek yoghurt, plain
100 g	icing sugar
1 parcel	vanilla sugar
½ tsp	lemon juice
1 dl	full cream

Compote

300 g	rhubarb
2 tbsp	maple syrup

How it's done

Frozen yoghurt

Stir together the yoghurt, icing sugar, vanilla sugar and lemon juice in a large stainless steel bowl. Whip the cream until stiff, fold in.

Freeze

Cover and freeze the mixture for approx. 4 hrs., stirring 3-4 times.

Compote

Peel the rhubarb and cut it diagonally into pieces approx. 2 cm wide. Heat the maple syrup in a wide-bottomed frying pan, add the rhubarb, and cook over a medium heat for approx. 3 mins. Serve the rhubarb and frozen yoghurt in glasses or bowls.

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