Kama Cream with Rhubarb

Kama - oatmeal made from flour, ground from pre-fried seeds of rye, oats and barley with the addition of chopped dry peas, which is poured with fresh milk or yogurt.

Ingredients

• 1 kg of natural yoghurt
• 3 tbsp. l flour-oatmeal kama
• 1 cup honey
• 500 g rhubarb
• 1 orange
• 100 g sugar
• 2 slices of ginger
• 1 tbsp. l. starch
• pancake dough chips for serving

Directions

1. Put the yogurt in cheesecloth or a sieve. Leave on for 6-8 hours.
2. Peel and cut the rhubarb into small cubes. Wipe off the zest from half of the orange and squeeze the juice from the whole orange, mix with sugar and ginger. Marinate rhubarb in this mixture for 6-8 hours.
3. Mix prepared yoghurt with honey and kama flour. Stir and refrigerate for 2 hours.
4. Remove the ginger from the marinade at this time. Bring the rhubarb mixture to a boil. Remove immediately from heat and place the rhubarb on a sieve. Return the resulting syrup to the saucepan. Mix immediately with starch diluted in a little cold water. Stir until smooth. Transfer the rhubarb to a bowl and mix with the resulting jelly mixture. To serve, spread the rhubarb mixture into bowls or bowls, add the kama dumpling and garnish with the pancake dough chips. Serve immediately.