Strawberry Rhubarb Skyr

Steps

1. Put 80 g rhubarb160 ml rhubarb⅔ cup rhubarb120 g rhubarb240 ml rhubarb1 cup rhubarb, 80 g strawberries130 ml strawberries½ cup + 1 tbsp strawberries120 g strawberries190 ml strawberries¾ cup + 1 tbsp strawberries and 1 tbsp honey1 tbsp honey1 tbsp honey1½ tbsp honey1½ tbsp honey1½ tbsp honey in a saucepan with 40 g rhubarb80 ml rhubarb⅓ cup rhubarb60 g rhubarb120 ml rhubarb½ cup rhubarb and 40 g strawberries65 ml strawberries¼ cup strawberries60 g strawberries95 ml strawberries⅓ cup + 1 tbsp strawberries for the ripple. Simmer over medium heat for 8 to 10 minutes, stirring now and then, until the rhubarb falls apart and the compote is thick.
2. Spoon a third of the compote into a small bowl, cover and refrigerate. This is the ripple.
3. Chop 2 Medjool dates2 Medjool dates2 Medjool dates3 Medjool dates3 Medjool dates3 Medjool dates and stir them into the compote left in the pan, so they soften. Let it cool for 30 minutes.
4. Blend the cooled compote with 220 g plain skyr210 ml plain skyr¾ cup + 2 tbsp plain skyr330 g plain skyr310 ml plain skyr1⅓ cups plain skyr, 2 tbsp skimmed milk powder2 tbsp skimmed milk powder2 tbsp nonfat dry milk powder3 tbsp skimmed milk powder3 tbsp skimmed milk powder3 tbsp nonfat dry milk powder, 1 tbsp whipping cream1 tbsp whipping cream1 tbsp heavy cream1½ tbsp whipping cream1½ tbsp whipping cream1½ tbsp heavy cream and 1 tsp pure vanilla extract1 tsp pure vanilla extract1 tsp vanilla extract1½ tsp pure vanilla extract1½ tsp pure vanilla extract1½ tsp vanilla extract until completely smooth and soft pink.
5. Pour the base into an empty tubpint, up to the max fill line, and put the lid on.
6. Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
7. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Frozen Yogurt.
8. If it looks very powdery, add 15 ml semi-skimmed milk1 tbsp semi-skimmed milk1 tbsp 2% milk25 ml semi-skimmed milk1½ tbsp semi-skimmed milk1½ tbsp 2% milk and run Re-spin. Otherwise skip it: Mix-in smooths the tubpint too.
9. Stir the cold ripple so it is loose enough to spoon. This compote is what goes into the tubpint in the next step.
10. With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 40 g rhubarb80 ml rhubarb⅓ cup rhubarb60 g rhubarb120 ml rhubarb½ cup rhubarb and 40 g strawberries65 ml strawberries¼ cup strawberries60 g strawberries95 ml strawberries⅓ cup + 1 tbsp strawberries, then run Mix-in.

To serve: Scoop without stirring, so the ruby ripple shows, and serve with a few fresh strawberries.