Yoghurthangop with rhubarb and almondcrunch

Name: yoghurthangop with rhubarb and almondcrunch
Total time: 30 min
Yield: 4
Ingredients: 1 liter full yogurt; 1 vanilla bean; 700 gram rhubarb washed, in pieces; orange pressed out; 2 tablespoon sugar; 50 gram almond shavings; 2 tablespoon sugar; protein beaten

Try this delicious yogurt croquette with rhubarb and almond crunch too

Ingredients

Directions

Put a clean tea towel in a colander and place it in a bowl so that the colander does not touch the bottom. almond crunch.
Pour in the yogurt and cover with an overhanging cloth or plate. Let the yogurt drain in the refrigerator for about 4 hours.
Cut the vanilla pod in the length and scrape out the seeds with the knife.
Stir in the rhubarb with the vanilla seeds, the orange juice and the sugar in a pan and bring to a boil.
On a low setting, allow to disintegrate in about 15 minutes and let the rhubarb cool down to lukewarm.
Preheat the oven to 140 ° C. Mix the almonds with the sugar and egg white well and spread on a baking sheet with parchment paper.
Bake in a golden brown and crispy oven for about 20 minutes. Allow to cool slightly.
Scoop the hangop from the cloth into bowls. Spoon a spoon of rhubarb and garnish with the almond crunch.