Recipe: Kiwi and Rhubarb Verrines
Step-by-step directions
1 String the rhubarb and cut it into pieces, sprinkle with three tablespoons of sugar and let it drain for 15 minutes in a colander.
Clean the kiwis and cut them into slices.
Mix the yogurts in a bowl.
2/ Drain the rhubarb and pour it into a saucepan with the remaining sugar. Cook for 10/12 minutes and add the kiwis and cinnamon, mix.
Turn off the heat and let cool slightly. Divide the yogurts into four glasses and top with kiwi-rhubarb compote... and serve...
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