Rhubarb Compote with Yogurt Cream and or Yogurt Mousse

Yogurt Cream with Rhubarb Compote and Raspberries

When I was in Germany I came across these interesting recipes that I would like to share with you. It’s a yogurt cream that you can also turn into a mousse by adding gelatin. As soon as I was back in my kitchen at home I started to experiment with these recipes and I am happy to say that I am now ready to post them. You can adjust this recipe to your taste by adding more sugar or lemon zest. It is made in minutes, just remember it is not supposed to be sweet. Surprisingly, my husband likes both recipes and he really has a sweet tooth. One night, my other testers preferred the cream. Of course, you can just make the compote and eat it with ice cream.  Whatever you choose, I hope you enjoy this treat as much as I do.

The rhubarb compote is  sweetened with apple juice and some sugar. Once the rhubarb is  cooked the liquid is reduced to a syrup.  This is a light and delicious spring dessert.

Rhubarb Compote

Rhubarb is a seasonal favorite both in Europe and North America. It is technically a vegetable, but is considered a fruit. Rhubarb stalks will show up in stores and the farmer’s markets from April to June. It comes in in different colors; the ones you find in a store are usually red, but it can also be pale green. It will taste the same despite the different colors. Rhubarb is extremely tart, and is normally cooked and often paired with strawberries or other fruit. Children in Scandinavia will dip the stalk in sugar and eat it raw. The leaves of rhubarb are poisonous, so don't eat them.

Yogurt Mousse with Rhubarb Compote and Raspberries

Here are some more rhubarb recipes from my previous posts click on the images for the recipes ​

A German Rhubarb, Strawberry , Meringue Cake

This  Rhubarb  Strawberry Hazelnut Crisp is easy to make and I love it, especially with ice cream.

Rhubarb, Strawberry, Hazelnut Crisp

And  last but not least let's not forget Robert's delicious Rhubarb-Strawberry Pie

Rhubarb-Strawberry Pie

If you decide to make the cream or mousse, use a good vanilla bean because that adds to the flavor. The secret to my  compote is to drain the rhubarb juice once it is cooked and reduced to a syrup. This adds richness and additional flavor to the compote. I recommend doubling the rhubarb recipe. One recipe will make about 3 cups of compote.  It will last in the fridge for a week.
I used a smooth low-fat Greek yogurt that I buy at Costco, but you can use regular Greek yogurt to make it richer.  Since I usually don’t drink apple juice, I bought a package of individual containers you put in your kids’ lunch boxes. You can eat the yogurt cream without any whipped cream, however, I think it needs some cream for a richer taste and to offset the tartness of the rhubarb.

Print Recipe

Ingredients:

Rhubarb Compote
1 ½  lbs. (750 g) rhubarb (4 cups)
3/4 cup (175g ) sugar
3/4 cup (150ml) apple juice

Yogurt Cream
1 full cup (250g) smooth Greek yogurt. 
½ cup (50 g ) powdered sugar
½ cup whipping cream 
1 4-inch vanilla bean

Yogurt Mousse 
1 full cup (250g)  smooth Greek yogurt
1 6-inch vanilla bean
½ cup (250g) whipping cream
½ cup (50 g) powdered sugar
​¼ -½ cup of honey 
​¼ cup lemon juice 
1 tsp lemon zest 
1 TBS ​ unflavored gelatin (I used 1 envelope of Knox gelatin)

Directions:
Rhubarb Compote:
​Peel the rhubarb stalks and trim the ends. Cut the rhubarb into 1½-inch pieces (about 4  cups). In a large pot, bring the sugar and the apple juice to a boil, add the rhubarb in a single layer and simmer for 8-10 minutes until the pieces are soft, but not falling apart. Gently drain the rhubarb through a sieve and return the juice to the pot and cook until reduced to a light syrup. Pour the syrup over the rhubarb and cool until you are ready to serve it. I added raspberries to my compote before serving it.

Yogurt cream:
Mix the the yogurt with the powdered sugar. Cut the vanilla bean in half lengthwise and scrape out all the seeds with a small knife into the yogurt mixture. Whip the cream and add to the mixture. Put the cream in a covered container and refrigerate it until you are ready to serve it. It will last for a couple of days.

The Yogurt Mousse  
Mix the yogurt, powdered sugar and scraped out vanilla seeds. Whip the cream until stiff (your whip should hold the cream when turned upside down). Mix the lemon juice and honey in a bowl. Heat the mixture in the microwave until very hot. Sprinkle the gelatin over the hot mixture and mix until the gelatin is completely dissolved, then add to the yogurt mixture. Carefully incorporate the whipped cream into the yogurt cream. Scrape into a serving bowl and chill for at least four hours. This can easily be made ahead of time and will last for several days.

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Recipe from a German Magazine 
adapted and translated by©Sunnycovechef