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Spring dessert with rhubarb and vanilla skyr
Dessert

Spring dessert with rhubarb and vanilla skyr

A light, fresh spring dessert with tart rhubarb compote and creamy vanilla skyr. Layered and topped with crunchy crumbles for contrast.

TraditionalSpringDessertWeekendVegetarianGluten-free
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Rate:
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20 min total
4 servings
Very Easy

Ingredients

servings
Units

  • Rhubarb compote

    • 10.6 oz rhubarb
    • 3 tbsp sugar
    • 1.7 fl oz water

  • Vanilla skyr

    • 1⅔ cup skyr
    • 1 tsp vanilla sugar
    • 1 tbsp honey

Instructions

  1. 1

    Cook rhubarb compote

    1. Cut rhubarb into pieces and simmer with sugar and water for 5–8 minutes until soft.
    2. Let the compote cool completely.
    10 min
    Pot
  2. 2

    Mix vanilla skyr

    1. Mix skyr, vanilla sugar and honey together.
    3 min
    Bowl
  3. 3

    Layer and serve

    1. Spoon vanilla skyr into glasses, top with rhubarb compote.
    2. Serve cold.
    5 min

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Details

Nutrition

Calories

160kcal

Protein

8g

Fat

2g

Carbs

22g

Serving Size

180g

Dietary

Allergens

Mælk

Serving

Suggestions

  • • Serve as a light finish to a spring meal

Drink Pairings

  • • Cold: Coffee

Side Pairings

  • • Cookie

Dessert Pairings

  • • Vanilla ice cream

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store the rhubarb compote covered in the fridge

Tips

Preparation

  • • Make the compote the day before — it develops more flavour.

Cooking

  • • Simmer the rhubarb briefly — it should keep some texture.

Serving

  • • Top with granola or almonds for crunch.

Variations

Flavor

  • Add a little vanilla or cardamom to the rhubarb

Health

  • Reduce the sugar and let the rhubarb’s tartness dominate

Method

  • The rhubarb can also be baked in the oven

Toppings

  • Top with toasted oats for crunch

Author

C

Camilla

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Comments

Author

C

Camilla