Buttermilk-quark mousse to rhubarb compote

Name: Buttermilk-quark mousse to rhubarb compote
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Rhubarb; 155 g Sugar; 1/2 Vanilla pod; 2 TEASPOONS Cornstarch; 500 g Low-fat curd; 1/4 l Buttermilk; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1/2 untreated lemon; 7-10 Tbsp Lemon balm

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Rhubarb
155 g Sugar
1/2 Vanilla pod
2 TEASPOONS Cornstarch
500 g Low-fat curd
1/4 l Buttermilk
1 package Vanillin sugar
7-10 Tbsp grated rind of 1/2 untreated lemon
7-10 Tbsp Lemon balm

Directions

1
Clean, wash and cut the rhubarb into pieces. Put rhubarb and 125 g sugar in a pot and let the juice stand. Add 5 tablespoons of water and vanilla pod and bring to the boil. Simmer on low heat for 3-4 minutes. Stir the starch in a little cold water until smooth and bind the rhubarb with it, bring to the boil again.
2
Let the rhubarb cool down. Mix curd and buttermilk. Stir in 30 g sugar, vanillin sugar and lemon peel. Arrange buttermilk-curd mousse with the rhubarb on plates. Serve decorated with lemon balm
3
Waiting time approx. 1 hour