Summary

Ingredients

• 200 g rhubarb
• 150 ml water
• 4 teaspoons honey
• 200 g strawberries
• 500 g yourt, lean, 1% absolute fat
• 4 packs vanilla sugar
• 4 mint leaves

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Instructions

1. Cut the rhubarb into pieces and cook with 50 ml of water and honey in a coated saucepan for about 15 to 20 minutes. Let cool down.
2. Put 4 strawberries aside for decoration and cut the remaining berries into pieces.
3. Puree the strawberry pieces together with the rhubarb compote, the yogurt and the rest of the water.
4. Season the lassi with vanilla sugar and divide into 4 tall glasses.
5. Cut the 4 strawberries in the middle so that you can clip them to the edge of the glass. Place the mint on top of the yogurt drink and serve cold.