Strawberry Rhubarb Porridge

Ingredients

• 300 g rhubarb
• 2 tbsp vanilla sugar
• 3 tbsp apple syrup
• 500 g strawberries
• 2 tbsp Cornstarch
• 2 sprigs Mint
• 150 g yogurt (0.1% fat)
• 150 g cream yogurt (10% fat)
• 2 tbsp sparkling mineral water

Instructions

1. 1.

   Wash, trim and cut the rhubarb into 2 cm thick slices. Place in a wide pot.

2. 2.

   Add 1½ tbsp vanilla sugar, 2 tbsp apple syrup and 150 ml water. Bring to a boil and simmer covered over low heat for 3–4 minutes.

3. 3.

   Gently wash strawberries with water in a bowl, pat dry with paper towels and trim. Depending on size halve or quarter them.

4. 4.

   Blend half of the berries in a tall container with an immersion blender until smooth.

5. 5.

   Sift the puree through a fine sieve using a spoon to remove seeds.

6. 6.

   Stir the strawberry purée into the rhubarb and bring to a boil again.

7. 7.

   Whisk cornstarch into 6 tbsp water until smooth. Add to the fruit mixture and cook while stirring constantly for 1 minute.

8. 8.

   Carefully fold in the remaining strawberries and adjust sweetness with the rest of the apple syrup. Pour the porridge into four bowls or one large bowl and chill in the refrigerator for about 2 hours.

9. 9.

   Meanwhile wash mint, shake dry, pluck leaves from stems and finely chop. Place in a bowl.

10. 10.

    Add yogurt, sparkling mineral water and remaining vanilla sugar to the bowl. Whisk with a whisk until creamy and serve over the chilled strawberry‑rhubarb porridge.