Lapacho Rhubarb Cocktail

Let the water boil. Lapacho bark in a teapot form and pour the hot water. Steep for 15-20 min with the lid closed.

In the meantime, rinse, clean and cut the rhubarb. Boil it with a little water to make compote. Drain the compote, collecting the liquid in the process, and boil with the sugar for about 5 min to make a thick syrup. Cool syrup and tea.

To serve, mold a few ice cubes into each of 4 tall glasses. Pour the cold tea on top and sweeten with the rhubarb syrup of your choice. The cocktail looks especially pretty if you place a thin rhubarb stalk in each glass to stir.

Tip: Serve the remaining rhubarb compote with yogurt as a dessert.

Tip: Use a regular or light yogurt, yes, as needed!

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