Rhubarb tiramisu with Greek yogurt

It was my birthday last week, so tradition demands that you bring cake to work to share with your colleagues, who returns the favour by singing the Danish birthday (I dag er det X´s fødselsdag) song, which is NOT the usual “Happy birthday” as it is in some many other countries.

As the rhubarbs are growing and growing in my garden as well as in the gardens of friends and colleagues, it is very easy to get hold of fresh rhubarb for free. And as Greek yogurt somehow has played an important role in my work life the last couple of weeks,  I knew at once seeing a recipe called rhubarb trifle with drained yogurt in the cooking book called “Mormor´s mad” (= Grand mother´s food) by Camilla Plum, what I wanted to work with a combination of rhubarb and Greek yogurt for my birthday cake.

After storage the layer of Greek yogurt with icing sugar inside has firmed up into a cutable texture.

Last I made version of rhubarb tiramisu.

I have made a few modifications, so here is my version of:

Rhubarb tiramisu with Greek yogurt:

•        14 stems of thinner rhubarbs
•         200 g sugar
•         1 vanilla pod – both vanilla corn and pod
•          Lady fingers
•         400 g Greek yogurt with 10% fat
•         80 g icing sugar 

1.  Heat the (conventional) oven to 200’C.
2. Cut the rhubarb stems into smaller pieces and mix them with sugar, vanilla corns and vanilla pod in oven stable form.
3.  Bake the rhubarb –sugar mix at 200’C for 10 minutes, stir the mix and bake until the rhubarb pieces are just soft enough.
4. Cool down the rhubarb mix. Remove the vanilla pod and separate the rhubarb juice from the rhubarb compote. Adjust sweetness in the rhubarb juice with more sugar, if needed.
5.  Stir Greek yogurt and icing sugar together, you can use less icing sugar, if you want a more fresh/acidic yogurt, but keep in mind, that the rhubarb compote is also acidic in taste.
6. Start by filling the bottom of a baking tray/dessert form with lady fingers. Add a small amount of rhubarb juice on top of these lady fingers. Save the rest of this rhubarb juice for later mixing with water, wine or sparkling wine.
7. Cover the lady fingers with rhubarb compote.
8.  And add the sweetened Greek yogurt on top of the rhubarb as the final layer in the rhubarb tiramisu.
9. Cover the form with cling film and let the cake rest for minimum 4 hours in the refrigerator or night over (I did this).
10. Serve cold.