For the rhubarb compote:
juice of 1⁄2 lemon
1 tbsp water
1⁄2 cinnamon stick
1 sachet vanilla sugar
Makes 4 • Prep 30′ • Cooling 1h
Trim the rhubarb and cut into 1 cm cubes. Put into a saucepan together with the sugar, lemon juice, water and cinnamon stick. Cover with a lid and cook for about 8 minutes, stirring from time to time, until the rhubarb is soft.
After 8 minutes, uncover the rhubarb and cook for another 10 minutes, stirring from time to time, until you have a soft compote. Take off the heat and set aside. Remove the cinnamon stick, pour the compote into a bowl and leave to cool for 1 hour.
Meanwhile, whip the cream with the sugar and vanilla sugar until stiff. Fold in the yoghurt and refrigerate until needed.
Once the rhubarb is cool, put a spoonful of rhubarb compote at the bottom of 4 serving glasses.
Crush the meringues and put half the meringue brittle on top of the rhubarb compote. Top the meringue with half the cream, then add another layer of rhubarb followed by a layer of cream and finish with the remaining meringue brittle.