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🍽️ Strawberry Rhubarb Porridge

216 kcal · 30 min · 4 servings

Ingredients

• 300 g rhubarb
• 2 tbsp vanilla sugar
• 3 tbsp apple syrup
• 500 g strawberries
• 2 tbsp cornstarch
• 2 sprigs mint
• 150 g yogurt (0.1% fat)
• 150 g yogurt with cream (10% fat)
• 2 tbsp mineral water (with carbonation)

Instructions

1. 1. Wash the rhubarb thoroughly and remove the leaves and ends.
2. 2. Cut the rhubarb into slices about 2 centimeters thick.
3. 3. Place the rhubarb slices in a wide pot.
4. 4. Add 1 ½ tablespoons of vanilla sugar, 2 tablespoons of apple syrup, and 150 milliliters of water.
5. 5. Bring the mixture to a boil while stirring.
6. 6. Reduce the heat to low and simmer the covered pot for 3 to 4 minutes.
7. 7. Gently wash the strawberries in a bowl with water.
8. 8. Dry the strawberries thoroughly with kitchen paper.
9. 9. Remove the green stems and leaves from the strawberries.
10. 10. Cut the strawberries in half or quarters depending on their size.
11. 11. Take half of the prepared strawberries and place them in a tall container.
12. 12. Puree these strawberries finely using a hand blender.
13. 13. Press the strawberry puree through a fine sieve to make it smooth.
14. 14. Stir the smooth strawberry puree into the cooked rhubarb.
15. 15. Bring the fruit mixture back to a boil.
16. 16. Place the starch in a small bowl.
17. 17. Mix the starch with 6 tablespoons of water until no lumps remain.
18. 18. Add the starch-water mixture to the fruits in the pot.
19. 19. Stir constantly while the mixture cooks for 1 minute.
20. 20. Gently fold the remaining whole strawberries into the warm porridge.
21. 21. Season the porridge with the remaining apple syrup.
22. 22. Fill the strawberry rhubarb porridge into four small bowls or one large bowl.
23. 23. Place the porridge in the refrigerator for about 2 hours until cold.
24. 24. Wash the mint thoroughly.
25. 25. Shake the mint dry to remove excess water.
26. 26. Carefully pluck the mint leaves from the stems.
27. 27. Chop the mint leaves very finely.
28. 28. Place the chopped mint in a separate bowl.
29. 29. Add the yogurt, mineral water, and remaining vanilla sugar to the mint.
30. 30. Whip the mixture until creamy using a whisk.
31. 31. Serve the creamy yogurt-mint sauce together with the cold strawberry rhubarb porridge.

Nutrition per serving

• kcal: 216
• Protein: 4 g · Fett/Fat: 5 g · Carbs: 36 g