Total Time
2hrs 10mins
Prep 2 hrs
Cook 10 mins

Haven't tried yet, but will this summer. The prep time includes draining the yogurt and chilling a mixing bowl and beaters.

Ingredients Nutrition

Directions

  1. Combine rhubarb, 1 cup berries, sugar, orange juice and cinnamon in saucepan. Bring to a simmer over medium-high heat, stirring constantly. Reduce heat to medium low, cover, and cook 5 minutes, stirring often. Remove lid and cook 3 to 5 minutes, or until rhubarb is tender and mixture has broken down into a chunky puree. Stirring often. Cool completely.
  2. Meanwhile, line sieve or colander with cheesecloth or coffee filters and set over bowl. Spread yogurt in sieve, and let drain in refrigerator 1 to 1/2 hours, or overnight.
  3. Chill mixing bowl and beaters in freezer 1 hour or overnight. This will make it easier to whip cream.
  4. Put remaining 1/2 cup blackberries in refrigerator.
  5. Fold yogurt into rhubarb mixture with spatula.
  6. Whip cream in chilled bowl with electric. mixer until soft peaks form. Fold into rhubarb-yogurt mixture, leaving distinct swirls.
  7. Spoon into dessert dishes and garnish with wafer crumbs and remaining blackberries.

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