2 1/2 cups/600ml/1 pt yogurt
4 cups/450g/l lb rhubarb
sugar to taste
1 tsp/5ml vanilla essence
½ tsp/2.5ml ground cinnamon or a small piece of cinnamon stick
1 cup/250ml/8fl oz whipping cream, whipped
2 tbsp/15g/l/2 oz agar-agar
2 tbsp/30ml boiling water
serves 6
1-Drain the yogurt for about 3 hours.
2-Cook the rhubarb with the sugar, vanilla essence and cinnamon with just enough water to stop
it from burning. You will need 1 1/5 cups/300ml of cooked rhubarb. Mix the cooked rhubarb
with the drained yogurt and the whipped cream. Mix gently until everything is combined.
3-Dissolve the agar-agar in the boiling water, mixing well until smooth. Add to the rhubarb
mixture, stirring the agar-agar in quickly.
4-Turn the mixture into a moistened small ring mold and chill until set. Serve with more
whipped cream if desired.
4 cups/450g/l lb rhubarb
sugar to taste
1 tsp/5ml vanilla essence
½ tsp/2.5ml ground cinnamon or a small piece of cinnamon stick
1 cup/250ml/8fl oz whipping cream, whipped
2 tbsp/15g/l/2 oz agar-agar
2 tbsp/30ml boiling water
serves 6
1-Drain the yogurt for about 3 hours.
2-Cook the rhubarb with the sugar, vanilla essence and cinnamon with just enough water to stop
it from burning. You will need 1 1/5 cups/300ml of cooked rhubarb. Mix the cooked rhubarb
with the drained yogurt and the whipped cream. Mix gently until everything is combined.
3-Dissolve the agar-agar in the boiling water, mixing well until smooth. Add to the rhubarb
mixture, stirring the agar-agar in quickly.
4-Turn the mixture into a moistened small ring mold and chill until set. Serve with more
whipped cream if desired.
