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Ingredients
- 1/2 cup sugar
- 2 lb rhubarb (fresh or frozen)
- 1 teaspoon Agar-Agar
- 4 oz digestive biscuits
- 1 tablespoon crushed pistachios
- 1 tablespoon crisped rice
- 3 tablespoons tepid water
- 3/4 cup milk
- 2 cups plain yogurts
- A little pistachio paste
Details
Servings 6
Adapted from nutritiousanddelicious.com
Preparation
Step 1
Wash the stalks of rhubarb. Remove the strings and cut into chunks of about 1/2 inch.
Put the rhubarb, cranberries and sugar into the ActiFry pan. Cook for about 15 minutes until the rhubarb is softened. Sprinkle the agar-agar powder over the compote and cook for a further 2 minutes. Keep to the side.
Crumble the biscuits into a bowl. Add the crisped rice and the chopped pistachios.
Bind the biscuit base together by adding 2-3 tablespoons of tepid water.
Boil the milk. Add the agar-agar and mix well.
Add the yogurts.
In a small cake tin with a removable base, or in individual ramekins, spread the biscuit base and press down. Arrange the rhubarb compote over the top. Pour on the yogurt cream. Put a few drops of pistachio paste on the cream and spread with the tip of a knife to make patterns.
*Cheff's Recommendations:*
Chocoholics may prefer a chocolate and raspberry version of this dessert. To make this, replace the rhubarb with raspberries, reducing the cooking time to avoid them collapsing totally. And replace the plain biscuits with chocolate digestives.
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