Rhubarb Quark Dessert

Name: Rhubarb Quark Dessert
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 700 g Rhubarb; 2 packages Vanillin sugar; 150 g Sugar; 250 g Raspberries; 1 package Sauce powder "Vanilla flavour" (for cooking); 500 g Whole milk yoghurt; 500 g Low-fat curd; 40 g Almond biscuits (Amarettini)

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

700 g Rhubarb
2 packages Vanillin sugar
150 g Sugar
250 g Raspberries
1 package Sauce powder "Vanilla flavour" (for cooking)
500 g Whole milk yoghurt
500 g Low-fat curd
40 g Almond biscuits (Amarettini)

Directions

1
Clean, wash and cut the rhubarb into pieces of about 1 cm. Bring 200 ml water, rhubarb, 1 packet of vanillin sugar and 75 g sugar to the boil in a pot. Cover and let simmer for 6-8 minutes at low to medium heat.
2
In the meantime, pick the raspberries. Stir sauce powder and 3 tablespoons of water until smooth. While stirring let it run into the boiling rhubarb compote. Bring to the boil and simmer for about 1 minute. Stir the raspberries, except for 1 tbsp for decoration, into the compote. Remove from the heat, let cool down a little.
3
Pour the rhubarb, except for 1-2 tbsp, into a large dessert bowl and allow to cool. Mix yoghurt, quark, 1 packet of vanillin sugar and 75 g sugar. Pour the cream onto the rhubarb. Crumble the pastry and sprinkle on the cream. Decorate with remaining raspberries and rhubarb compote.