Yogurt with rhubarb compote and grenadine

• 750 mL whole milk
• 120 g plain Yogurt (1 pot)
• ½ kg fresh or frozen rhubarb
• 180 tbsp grenadine syrup

Peel the rhubarb to remove the strings. Cut into pieces and put in a saucepan over medium heat. Add the grenadine syrup and stew for 10 min over low heat, stirring regularly until the syrup is fully absorbed. Leave to cool and spread on the bottom of the pots.

Mix the milk and Yogurt with a fork until smooth and pour carefully into the pots.

Cook for 8 hrs in Yogurt mode.

Leave to cool and then refrigerate.