Rhubarb Quark Trifle

Name: Rhubarb Quark Trifle
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400-500 g Rhubarb; 2 TABLESPOONS Pudding powder "vanilla" or cornflour (for cooking); 4-5 Tbsp Sugar; 250 g Cream curd; 250 g Whole milk yoghurt; 3 TABLESPOONS Amaretto liqueur; 100 g cake leftovers, sponge fingers or egg biscuits; 200 g Strawberries (fresh or frozen)

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400-500 g Rhubarb
2 TABLESPOONS Pudding powder "vanilla" or cornflour (for cooking)
4-5 Tbsp Sugar
250 g Cream curd
250 g Whole milk yoghurt
3 TABLESPOONS Amaretto liqueur
100 g cake leftovers, sponge fingers or egg biscuits
200 g Strawberries (fresh or frozen)

Directions

1
Clean, wash and cut the rhubarb into pieces. Bring to the boil in a saucepan with 5 tbsp. water and simmer covered for about 5 minutes. Stir pudding powder and 2-3 tbsp. cold water until smooth. Stir into the rhubarb and bring to the boil again briefly. Season to taste with 2-3 tbsp. sugar. Let it cool down
2
Mix quark, yoghurt, liqueur and 2 tablespoons of sugar until smooth. Coarsely chop the pastry and place it on the rim of the dessert glasses or bowls. Pour in half the quark cream. Spread rhubarb on top. Spread the rest of the cream on top. Chill for at least 1 hour
3
Wash, clean and halve fresh strawberries (defrost frozen strawberries). Spread on the cream