Strawberry Mascarpone Mug

Name: Strawberry Mascarpone Mug
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g Rhubarb; 300 g Strawberries; 1 package Sauce powder vanilla; 1⁄4 l Cherry nectar; 7-9 TABLESPOONS Sugar; 1⁄2 Organic Lemon; 125 g Mascarpone; 300 g Cream yoghurt (10 % fat)

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

500 g Rhubarb
300 g Strawberries
1 package Sauce powder vanilla
1⁄4 l Cherry nectar
7-9 TABLESPOONS Sugar
1⁄2 Organic Lemon
125 g Mascarpone
300 g Cream yoghurt (10 % fat)

Directions

1
Clean, wash and cut the rhubarb into short pieces. Wash and clean the strawberries and cut them in half or quarters depending on size.
2
Stir vanilla sauce powder with 5 tablespoons cherry nectar until smooth. Boil up the rest of the nectar and 5-6 tbsp. sugar. Simmer covered rhubarb for about 5 minutes. Stir in the sauce powder. Bring to the boil again, simmer for about 1 minute more.
3
Stir in strawberries and let the compote cool down.
4
Wash lemon hot, dab dry. Finely grate the peel. Squeeze lemon. Mix mascarpone, yoghurt, lemon juice and lemon zest. Season to taste with 2-3 tbsp. sugar. Layer strawberry-rhubarb compote and mascarpone cream in four dessert glasses.