Rhubarb with vanilla cream

Halve the vanilla pod lengthwise and scrape out the marrow. Bring the marrow and stick with the water to the boil. Leave on low heat for 10 minutes.

Bring the water back to the boil, remove the stick and dissolve the sugar. Allow to cool.

Whisk the whipped cream in a bowl. Fold in the sugar syrup and Greek yogurt. Let the room in the refrigerator become cold.

Cut the rhubarb into pieces of approx. 2 cm. Heat the butter in a wok or frying pan and stir-fry the rhubarb 3 min.

Sprinkle the rest of the sugar over it and let it caramelize. Pour in the liqueur and heat for another 2 minutes. Cut the strawberries into pieces.

Spoon the rhubarb into bowls and spoon the vanilla cream on it. Sprinkle the strawberries over it. Yummy! .