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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
    Medium heat
    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