Buttermilk quark to rhubarb

Name: Buttermilk quark to rhubarb
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Rhubarb; 1/2 Vanilla pod; 2 TEASPOONS Cornstarch; 7 TABLESPOONS Sugar; 500 g Edible quark (20 % fat); 200-250 ml Buttermilk; 7-10 Tbsp grated rind of 1/2 untreated lemon; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Melissa

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Rhubarb
1/2 Vanilla pod
2 TEASPOONS Cornstarch
7 TABLESPOONS Sugar
500 g Edible quark (20 % fat)
200-250 ml Buttermilk
7-10 Tbsp grated rind of 1/2 untreated lemon
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Melissa

Directions

1
Clean, wash and cut the rhubarb into pieces. Cut the vanilla pod lengthwise and scrape out the pulp. Boil up rhubarb, approx. 5 tbsp. water, vanilla pod and vanilla pulp in a pot. Simmer covered at low heat for 4-5 minutes
2
Stir starch and 2 tablespoons of cold water until smooth. Stir into the rhubarb and bring to the boil again. Season the compote with about 5 tbsp. sugar and let it cool down. Remove the vanilla pod
3
Stir curd and buttermilk until smooth. Stir in approx. 2 tbsp. sugar and lemon peel. Season to taste with lemon juice. Arrange buttermilk quark with some compote and decorate. Add the rest of the compote