Vanilla yoghurt with rhubarb compote

Sour-tasting rhubarb cannot be eaten raw. It is often used in sweet dishes such as cakes, soufflés and jams.

Rhubarb is in season from approximately April to June. Only the stalk is palatable. The leaves contain oxalic acid and are toxic. In Europe, sour-tasting rhubarb is mainly eaten in sweet dishes such as cakes, soufflés and desserts.

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Ingredients for four portions
250 g rhubarb, raw
1 tbsp cane sugar
2 vanilla beans
360 g plain yoghurt


  1. Prepare the rhubarb and cut into 2-3 cm pieces.
  2. Cut one vanilla bean pod in half lengthwise and scrape out the seeds.
  3. Mix rhubarb, vanilla bean, seeds and sugar in a pan and simmer for approx. 5 minutes.
  4. Turn off the stove and allow the compote to cool.
  5. In the meantime, cut open the second vanilla bean pod and mix the seeds into the yoghurt.
  6. Place the yoghurt and compote into a glass in alternating layers and serve.

Nutritional value per portion
  • kcal: 83.3
  • Protein: 3.9
  • Carbohydrates: 7.1
  • Fat: 3.5


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