Directions

• Line a strainer with four layers of cheesecloth; place over a bowl.
• Add yogurt to strainer; cover yogurt with edges of cheesecloth.
• Refrigerate for 8 hours or overnight.
• In a large saucepan, combine the rhubarb, 1/2 cup sugar, water,
• vinegar and salt; cook over medium heat for 12-15 minutes or until
• sugar is dissolved and rhubarb is tender. Transfer to a bowl; cover
• and refrigerate until chilled.
• In a large bowl, beat cream until it begins to thicken. Add vanilla
• and remaining sugar; beat until stiff peaks form. Transfer yogurt
• from cheesecloth to a bowl (discard liquid from first bowl).
• Gradually fold cream mixture into yogurt.
• Fold into rhubarb mixture. Spoon into dessert dishes. Cover and
• refrigerate for at least 1 hour before serving. Yield: 5 servings.