Rhubarb, goat's cheese

Cut 2 stalks of rhubarb and boil it in 150 ml water and 150 ml sugar till you end up with a nice compote.

Next mix 50 gr soft goat's cheese with 3/4 tbsp Greek yoghurt, the juice and zest of 1/2 lime and the seeds of 1/2 vanilla pod.

Serve as shown with crumbled speculaas (or ginger biscuit) and mint

(Recipe by Danny Ros- Asmundsdottir)

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