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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 5 |
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Hope to try it soon as sounds light and refreshing and not to difficult to make. Preparation time does not include refrigeration time. Rhubarb season and I finally got around to making this. If you like the tang of rhubarb you'll love this - I think it might be even better with strawberries added and might give that a try. Ingredients:
32 ounces plain yogurt |
3 cups rhubarb (chopped, fresh or frozen) |
3/4 cup sugar, divided |
2 tablespoons water |
1 teaspoon white balsamic vinegar |
1 dash salt |
1 cup heavy whipping cream |
1/8 teaspoon vanilla extract |
Directions:
1. Line strainer with four layers of cheesecloth; place over a bowl. Add yogurt to strainer, cover yogurt with edges of cheesecloth.
2. Refrigerate for 8 hours or overnight.
3. In a large saucepan, combine the rhubarb, 1/2 cup sugar, water, vinegar and salt; cook over medium heat for 12-15 minutes or until sugar is dissolved and rhubarb is tender.
4. Transfer to a bowl; cover and refrigerate until chilled.
5. In a large mixing bowl, beat cream until it begins to thicken.
6. Add vanilla and remaining sugar; beat until stiff peaks form. Transfer yogurt from cheese cloth to a bowl (discard liquid from first bowl)
7. Gradually fold cream mixture into yogurt.
8. Fold into rhubarb mixture. Spoon into dessert dishes.
9. Cover and refrigerate for at least 1 hour before serving.
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