Trifle with Raspberries and Rhubarb

Ingredients

• 500 g rhubarb
• 500 g full‑fat yogurt (replace 1/3 with whipped cream if desired)
• 1 packet vanilla sugar
• 250 g fresh raspberries
• 4 tbsp rolled oats (large leaf)
• 2 tbsp cane sugar

Instructions

1. 1.

   Whisk the yogurt with vanilla sugar until smooth, folding in the cream if using. Wash, peel and cut the rhubarb into pieces. Mix 125 ml water with the cane sugar.

2. 2.

   Cook the rhubarb pieces over medium heat, covered, for 5 to 6 minutes until tender. Drain and let cool. In four tall glasses layer yogurt, oats, rhubarb, and raspberries. Serve chilled.