Mascarpone cream with rhubarb groats

Name: Mascarpone cream with rhubarb groats
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g dark chocolate; 1/2 cube (25 g each) Coconut oil; 100 g Almond slivers; 500 g Rhubarb; 150 ml cranberry nectar; 3 TABLESPOONS Sugar; 50 g Sugar; 2 TEASPOONS Cornstarch; 150 g frozen raspberries; 1 Vanilla pod; 250 g Mascarpone; 250 g Low-fat curd; 1 TEASPOON Cocoa powder; 7-10 Tbsp Oil

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g dark chocolate
1/2 cube (25 g each) Coconut oil
100 g Almond slivers
500 g Rhubarb
150 ml cranberry nectar
3 TABLESPOONS Sugar
50 g Sugar
2 TEASPOONS Cornstarch
150 g frozen raspberries
1 Vanilla pod
250 g Mascarpone
250 g Low-fat curd
1 TEASPOON Cocoa powder
7-10 Tbsp Oil

Directions

1
Chop the chocolate and melt it with coconut oil over a warm water bath. Mix in almond slivers. Grease 4 hollows of a 12 or 6 muffin tray with oil. Spread the chocolate-almond mixture into the greased hollows. Use a spoon to press the mixture into the wells at the bottom and edge, while pulling up the edge. If necessary, rework with a glass of water to create "baskets". Place in a cool place for approx. 2 hours.
2
Wash, clean and cut the rhubarb into pieces. Heat nectar with 3 tablespoons of sugar. Add rhubarb and simmer covered for about 5 minutes. Mix starch with a little water until smooth, stir into the boiling liquid and let simmer for about 1 minute. Fold in frozen raspberries. Remove from the heat and allow to cool.
3
Halve the vanilla pod lengthwise and scrape out the pulp. Mix mascarpone, quark, 50 g sugar and vanilla pulp. Carefully remove the chocolate almond baskets from the bowls. If necessary, warm up the muffin tray from the bottom (!!!!) a little bit, so that the baskets can be removed more easily. Fill with cream, put some groats on top and dust with cocoa. Add the rest of the cream and the remaining porridge.