A nice dessert for a hot day
250g fresh rhubarb, sliced
250g fresh
strawberries, hulled
2 tbsp water
100g Greek
yogurt
200ml double
cream or whipping cream (lightly whipped)
Cook
fruit: Place
rhubarb, strawberries and water in a small pan.
Simmer: Heat gently for 10 minutes until
soft and tender.
Blend: Purée the fruit mixture until
smooth, then let it cool.
Make
cream base: Whip the
cream softly and fold it into the Greek yogurt.
Assemble: Layer the creamy yogurt mix and
fruit coulis in glasses
