Compote of rhubarb

675 g rhubarb

4 tbsp. sugar

1 tsp. Angelica (Angelica) young - leaves and candied

the natural yogurt or cream
what kind of yogurt to choose? we'll show

Rhubarb cut into pieces of 2.5, see Connect the rhubarb, water (the water should just cover the bottom), sugar and fresh Angelique. Cook the rhubarb in a saucepan with a thick bottom at low heat until a smooth consistency. Slightly cool.

Put the rhubarb into tall glasses and continue to cool for 1-2 hours.

Place the rhubarb leaves Angelica and candied Angelico.

Serve with cream or natural yogurt.

The Council of masters

The compote can be served at room temperature or chilled. This is a great dessert after the main course.