Quark casserole with rhubarb compote
easy
60 mins
60 mins
Ingredients
- 250 g Rhubarb
- 1/4 l Port wine
- 1/4 l Red wine
- 50 ml Currant liqueur (Cassis)
- 7-10 Tbsp Juice of 1 lime
- 120 g Sugar
- 1 piece(s) (approx. 3 cm) Cinnamon stick
- 30 g Cornstarch
- 2 Eggs (size M)
- 100 g Low-fat curd
- 50 g clotted cream
- 7-10 Tbsp grated rind of 1 untreated lemon
- 1 pinch Salt
- 1 TEASPOON Icing sugar
- 7-10 Tbsp Grease
- 7-10 Tbsp Lemon balm, lime peel and slices
Directions
- 1
Clean, wash and cut the rhubarb into pieces of equal size. Mix port wine, red wine, liqueur and lime juice. Put 75 ml of the liquid aside. Bring the remaining liquid, 75 g sugar and cinnamon stick to the boil.
- 2
Add the rhubarb and simmer at medium heat for about 5 minutes. Stir the liquid that has been put to one side and 15 g cornflour until smooth. Stir the starch into the compote and bring to the boil again briefly.
- 3
Let the compote cool down. In the meantime, grease 4 ovenproof dishes and sprinkle with 15 g sugar. Separate the eggs. Beat the egg yolks with the whisks of the hand mixer until frothy. Add quark, sour cream and lemon peel and stir in.
- 4
Stir in remaining starch. Beat egg white and salt in a high mixing bowl until stiff, gradually adding the remaining sugar. Fold the beaten egg whites into the quark mixture in portions and fill the moulds to 3/4 full.
- 5
Half fill a casserole dish with hot water and place the dishes in it. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 20-25 minutes. Remove the ramekins from the bain-marie, let them cool down for about 5 minutes, turn them out onto a dessert plate and dust with icing sugar.
- 6
Rhubarb compote around it. Decorate as desired with lemon balm, lime zest and lime wedge. Serve with vanilla sauce.
Nutrition Facts
420 kcal
50 g
5 g
8 g
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