Rhubarb with cheesecake topping

Name: Rhubarb with cheesecake topping
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Rhubarb; 7 TABLESPOONS Sugar; 100 ml apple juice; 2 TABLESPOONS Raspberry Jelly; 3 Eggs (size M); 200 g Low-fat curd; 2 TABLESPOONS Cornstarch; 7-10 Tbsp Mint and icing sugar; 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Rhubarb
7 TABLESPOONS Sugar
100 ml apple juice
2 TABLESPOONS Raspberry Jelly
3 Eggs (size M)
200 g Low-fat curd
2 TABLESPOONS Cornstarch
7-10 Tbsp Mint and icing sugar
7-10 Tbsp Grease

Directions

1
Wash and peel the rhubarb and cut into pieces of about 2 cm. Caramelise 3 tablespoons of sugar in a saucepan, deglaze with apple juice. Add rhubarb and raspberry jelly to the pot and bring to the boil briefly.
2
Grease 4 small casseroles and distribute the rhubarb compote in the moulds. Beat the eggs and 4 tablespoons of sugar with the whisk of the hand mixer until frothy. Stir in curd and starch.
3
Spread the curd mixture on the rhubarb compote. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes. Decorate dessert with mint and dust lightly with icing sugar.