Sauté the rhubarb in butter. Mix with the sugar, simmer gently for a short time, set aside. Bring milk and water to a boil, add groats and salt, boil for about five minutes, stirring occasionally.
Leave to swell for 15 minutes with the lid on the stove turned off.
For the sauce, mix whipped cream, vanilla pulp, yogurt and sugar.
Mix porridge and rhubarb well, divide evenly in bowls. Pour the cold sauce over the porridge and serve.
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