Strawberry and Rhubarb Tiramisu

• 3 stalks Rhubarb
• 5 tbsp Sugar
• 200 ml Water
• 1 pack Strawberries
• 30 ml Kirsch or Champagne
• 3 tbsp Sugar
• 500 grams Strained yogurt or Fromage Blanc
• 4 tsp Sliced almonds
• 3 tbsp Vanilla sugar or sugar
• 8 biscuits Biscuits

1. There are two kinds of Rhubarb.
2. Pictured to the right is red rhubarb.
3. Wash the rhubarb, cut it into small pieces, then put it in a pot.
4. Add the water, sugar, and the cut vanilla beans.
5. Cook on medium heat for 15 minutes while skimming off the scum.
6. After that, leave to cool.
7. Wash the strawberries, cut off the tops and then quarter.
8. If they are small, cut in half.
9. In a pot, also add in the sugar and the champagne and let it sit for a while.
10. Simmer the vanilla beans again for 10 minutes.
11. While simmering them, skim the scum off again.
12. Once it's done, let it cool again.
13. Break up the biscuits and put them into the containers.
14. Then pour in the rhubarb syrup.
15. About 2 tablespoons per glass and then let it sit.
16. Combine the strained yogurt and vanilla sugar and mix well.
17. Add the rhubarb compote and then add the yogurt on top.
18. Then add the strawberry compote on top and chill for 6 hours to overnight.
19. Top with roasted almonds before serving and dig in!

stalks rhubarb, sugar, water, pack strawberries, sugar, almonds, vanilla sugar

Taken from cookpad.com/us/recipes/143052-strawberry-and-rhubarb-tiramisu (may not work)