There are two kinds of Rhubarb. Pictured to the right is red rhubarb.
Wash the rhubarb, cut it into small pieces, then put it in a pot. Add the water, sugar, and the cut vanilla beans. Cook on medium heat for 15 minutes while skimming off the scum. After that, leave to cool.
Wash the strawberries, cut off the tops and then quarter. If they are small, cut in half. In a pot, also add in the sugar and the champagne and let it sit for a while. Simmer the vanilla beans again for 10 minutes.
While simmering them, skim the scum off again. Once it's done, let it cool again.
Break up the biscuits and put them into the containers. Then pour in the rhubarb syrup. About 2 tablespoons per glass and then let it sit.
Combine the strained yogurt and vanilla sugar and mix well. Add the rhubarb compote and then add the yogurt on top.
Then add the strawberry compote on top and chill for 6 hours to overnight. Top with roasted almonds before serving and dig in!
Story Behind this Recipe
The other day I was at a party at a dessert buffet and I had tiramisu with rhubarb. It was so delicious so I decided to try making my own using strained yogurt and strawberries.
It's best to prepare this the night before so that the biscuits soak up the juices. If you don't have rhubarb, use more strawberries or other berries. You can also use mascarpon, which will give a really rich taste.