Roasted Rhubarb with Grainy Cream Cheese and : > Nut Brittle

Preparation time approx. 18 min:

Remove the strings from the rhubarb and cut into pieces about eight cm long. Remove the lemon peel with a zester. Stir the yogurt until smooth.

Caramelize brown sugar with the hazelnuts in a hot frying pan, but do not let it get too dark. Then, if possible on a marble plate previously brushed with a little oil, form and cool a little. Then crush and cut a little with a kitchen knife.

Melt the butter in a hot frying pan and add the rhubarb.

Fry briefly on both sides, add a little sugar and the lemon zest, folding it in. Finally sprinkle with a little cinnamon.

Serve:

Arrange rhubarb crosswise on plates, mound cream cheese on top, top with vanilla yogurt and sprinkle with nut brittle, garnish with mint.

304 Kcal – 15 g fat – 12 g egg white – 29 g carbohydrates – 2, 5 Be :

Tip: Use creamy plain yogurt for an even finer result!

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