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Rhubarb Packets with Vanilla Yogurt and Mint

Recipe by: Jonas Allermand
Time: 40-60 min.
Serves: 4

Ingredients

4 large sheets of wonton wrapper

400 g rhubarb, in stalks

4 tsp raspberry jam

40 g butter or oil, for frying

A little pearl sugar, for dusting

200 g strained Greek yogurt

1-2 tsp vanilla sugar

Fresh mint or lemon balm

Procedure

Preparation
Wash and trim the rhubarb thoroughly, and let them drain completely. Cut them into stalks of about 8 cm (3 inches). Mix the strained Greek yogurt with the vanilla sugar in a small bowl, adjust to taste, and keep the vanilla yogurt in the fridge until ready to serve.

Grilled rhubarb packets
Place your Morsø cooking platter on the grill and preheat it over medium heat. Fold the wonton wrapper in half and spread a teaspoon of raspberry jam in the center. Place the rhubarb stalks on top of the jam and fold the open edges inward to create a tight packet. Add butter or oil to the hot platter, place the packets down, and fry for 1-2 minutes on each side until beautifully golden and crispy.

To serve
Dust the warm packets with a little pearl sugar right before removing them from the heat. Serve them piping hot straight from your Morsø cast iron alongside the cold vanilla yogurt, and garnish with fresh mint or lemon balm.

Tip: You can easily substitute the rhubarb with other fresh summer fruits or berries if you prefer.

Enjoy your dessert and have fun with your Morsø Cucina Pro!