Trifle with Raspberries and Rhubarb
Mix the yogurt with the vanilla sugar until smooth (or fold in the cream). Rinse, peel and cut the rhubarb into pieces. Mix 125 ml (approixmately 1/2 cup) of water with the sugar.
Cook the rhubarb pieces in the sugar mixture over medium heat, covered, 5 to 6 minutes or until tender. Drain and let cool. Layer 4 tall glasses with yogurt, oats, rhubarb and raspberries. Serve cold.