Rhubarb Quark Trifle

Name: Rhubarb Quark Trifle
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 500 g Rhubarb; 1 package Sauce powder "Vanilla"; 2 packages Vanillin sugar; 5-8 TABLESPOONS Sugar; 125 g double cream; 250 g Cream curd; 150 g Whole milk yoghurt; 7-10 Tbsp grated rind of 1/2 organic lemon; 4-6 Tbsp Orange juice; 2 TABLESPOONS Orange liqueur; 12 (100 g) Ladyfingers; 1-2 TABLESPOONS crushed pistachios

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

500 g Rhubarb
1 package Sauce powder "Vanilla"
2 packages Vanillin sugar
5-8 TABLESPOONS Sugar
125 g double cream
250 g Cream curd
150 g Whole milk yoghurt
7-10 Tbsp grated rind of 1/2 organic lemon
4-6 Tbsp Orange juice
2 TABLESPOONS Orange liqueur
12 (100 g) Ladyfingers
1-2 TABLESPOONS crushed pistachios

Directions

1
Clean, wash and cut the rhubarb into small pieces. Bring to the boil in a pot with 5 tbsp. water. Cover and simmer for about 5 minutes. Stir sauce powder and 2-3 tbsp. cold water until smooth. Stir into the rhubarb, bring to the boil again briefly.
2
Season to taste with 1 packet of vanilla sugar and 3-5 tablespoons of sugar. Let the compote cool down.
3
Mix the double cream, quark, yoghurt, lemon zest, 2-3 tablespoons sugar and 1 sachet vanilla sugar until smooth.
4
Mix orange juice and liqueur. Place half of the biscuits in a mould (approx. 9 x 20 cm) and sprinkle with half of the orange juice. Spread compote on top. Spread half curd cream on top. Layer the remaining biscuits and sprinkle with the rest of the juice.
5
Spread the rest of the cream on top. Chill for at least 2 hours. Sprinkle with pistachios.