1 Cutting board, 1 Small knife, 1 Pot, 1 Fine grater, 1 Teaspoon, 1 Tablespoon, 1 Small bowl, 1 Wooden spoon, 1 Bowl
1 Rinse and rhubarb, remove strings and cut diagonally into 2 cm (approximately 3/4-inch) pieces. Add to a pot with sugar and let sit 20-30 minutes to seep juice. Add cinnamon stick and bring to a boil. Cover and cook for 10-15 minutes on low heat.
2 Meanwhile, rinse lemon in hot water, wipe dry and finely grate peel.
3 Mix cornstarch with a little cold water until smooth and mix with rhubarb.
4 Add lemon zest and cook another 3 minutes on low heat while stirring. Remove from heat and allow to cool for 20-30 minutes.
5 Mix yogurt with vanilla sugar. Rinse mint, shake dry, pluck leaves and chop finely. Mix with yogurt.
6 Remove cinnamon stick and sweeten rhubarb compote to taste with sweetener. Add raspberries and fold in gently. Serve with mint yogurt sauce.