Name: Hangop with fresh rhubarb
Ingredients: 1 kg rabarber; 1 liter volle yoghurt; 1 eetlepel poedersuiker; 0,5 kg zoete appels; Vanillepeul

Hangop with fresh rhubarb

It's rhubarb season again. This fresh summer dessert is deliciously healthy because you use apple to sweeten the rhubarb instead of sugar.

4 servings

Ingredients:

1 kg rhubarb

1 litre full-fat yoghurt

1 tablespoon icing sugar

0.5 kg sweet apples

Vanilla pod

Hang the sieve in a pan, ensuring it doesn't touch the bottom. Place a clean, damp, and well-wrung tea towel inside. Add the full-fat yoghurt and cover it with some foil, then let it sit in the fridge for 12 to 24 hours. The longer you wait, the thicker the hangop becomes, as more moisture drains out over time.
Flavour the hangop with the seeds from a vanilla pod (don't throw away the empty pod yet!), and the icing sugar.
On average, you retain half the weight when yoghurt turns into hangop.
Cut off the tough bottom parts and the leaves of the rhubarb. Rinse the stalks with water and cut them into pieces of 2 cm. Preferably do not peel them, as you will lose the red colour. Any tough strings can be easily pulled off the stalk.
Put a centimetre of water (or white wine, which is also nice) in a pan and add the rhubarb and peeled apple cubes along with the scraped-out vanilla pod. Let the mixture simmer with a lid slightly ajar for 10 to 15 minutes until the pieces become soft. Spoon the hangop into a dish and top it with the rhubarb. Also nice with toasted almond flakes.

Enjoy your meal!

By: Marleen