for 1 person

Rhubarb compote

100 g	rhubarb, cut into pieces
½ dl	water
2 tbsp	sugar

Cocktail

6 cl	Baileys Strawberry & Cream
4 tbsp	plain yoghurt
5	strawberries, cut into pieces
6	ice cubes

To serve

1	strawberry, in slices

How it's done

Rhubarb compote

Bring the rhubarb, water and sugar to the boil in a small pan. Reduce the heat, simmer for approx. 5 mins. Puree the compote and leave to cool.

Cocktail

Place the Baileys, yoghurt, strawberries and ice cubes in a blender, blend until smooth, transfer to a coupe glass.

To serve

Arrange the strawberry slices around the edge of the glass, spoon approx. one third of the rhubarb compote on top of the cocktail.

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