Summary

Ingredients

• 3 sticks rhubarb, fresher
• 1 vanilla pod, already scraped out, e.g. from the last baking
• 1 tablespoon, heaped sugar, brown
• 1 handful raspberries, frozen
• 100 g strawberries, fresh
• 150 ml whipped cream
• 25 g suar
• 150 g natural yourt
• 2 handfuls amarettini, crispy (approx. 0 pieces)
• 2 tablespoon pistachio nuts

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Instructions

1. Clean, peel and cut the rhubarb into small pieces. Put in a saucepan, heat and add the vanilla pod and brown sugar. Add the raspberries and cook everything into compote. Remove the vanilla pod and let the compote cool.
2. Wash, clean and dice the strawberries as finely as possible.
3. Whip the whipped cream until stiff. Mix the yogurt with the sugar and then carefully fold in the cream.
4. Roast the pistachios in a pan without fat. Remove from pan and finely chop. Put the amarettini in a freezer bag and roughly crumble with the rolling pin.
5. Alternately layer biscuits, compote, strawberries, mousse and pistachios in dessert glasses until everything is used up.
6. Note: I use vanilla pods that have already been scraped out for this compote. They can still be used in a sealed jar, as they still contain a lot of vanilla aroma. I use them e.g., to refine fruit compote (as in this recipe), to make homemade vanilla sugar or to flavor rice pudding.