Rhubarb Yogurt Flan

Clean the rhubarb and cut it into small pieces. Place in a frying pan with the vanilla sugar and sugar. Bring to a boil and, shaking the skillet occasionally, cook the rhubarb pieces until tender but not falling apart. Drain in a colander, reserving the juice for further use.

Soak the gelatin in enough cold water to collapse. Squeeze lightly and melt with three or possibly four tablespoons rhubarb juice in a small pan over low heat, stirring.

Stir vanilla yogurt in a baking bowl until smooth. Mix a few spoonfuls of yogurt with the dissolved gelatin, then stir this mixture into the yogurt. Stir in the rhubarb. Fill the cream into portion molds and set in the refrigerator for at least three hours.

To serve, place the ramekins briefly in hot water, loosen the rim with a sharp kitchen knife and turn the flans out onto plates.

Garnish with strawberry sauce or rhubarb compote as desired.

Tip: Use a normal or light yogurt as required!

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