Yogurt Mousse with Rhubarb Syrup

How to prepare yogurt mousse with rhubarb syrup

1. Cut the rhubarb into pieces and mix with sugar. Let it sit for 1 hour, during which most of the sugar will melt.
2. Place over low heat with the water and cook until the rhubarb is very soft (about 10-15 minutes).
3. Strain through a fine sieve, pressing with the back of a spoon to extract all the syrup from the rhubarb.
   * Don't throw away the leftover rhubarb pulp - mix it tomorrow morning with yogurt or oat pudding
4. Return the collected syrup to medium heat and cook for 10 minutes.
   * The syrup can be prepared several days ahead; store in the refrigerator.
5. In a small pan, without adding any fat, toast the seeds (quinoa, chia, coriander) over medium heat, stirring frequently until you hear small pops (quinoa pops like popcorn). Transfer the seeds to a small cup and let them cool until needed.
7. Whip the cream until stiff peaks form.
8. Mix the yogurt well, then fold in half of the whipped cream and lemon zest using a whisk. Add the remaining whipped cream and fold gently.
9. Add the seeds (reserve some for decoration) to the yogurt mousse and fold gently.
10. Using two spoons, scoop the yogurt mousse and place it in the center of a plate. Pour syrup around it. Sprinkle seeds and then a little lemon zest. Serve immediately.

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