Strawberry-Rhubarb Curd Cup

Name: Strawberry-Rhubarb Curd Cup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Rhubarb; 3 TABLESPOONS red currant juice; 2 packages Vanillin sugar; 150 g Strawberries; 1/2 (100 g) Cup of whipped cream; 500 g Low-fat curd; 7-10 Tbsp grated peel and juice of 1 untreated lemon; 2-3 TABLESPOONS Sugar; 7-10 Tbsp Lemon balm

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Rhubarb
3 TABLESPOONS red currant juice
2 packages Vanillin sugar
150 g Strawberries
1/2 (100 g) Cup of whipped cream
500 g Low-fat curd
7-10 Tbsp grated peel and juice of 1 untreated lemon
2-3 TABLESPOONS Sugar
7-10 Tbsp Lemon balm

Directions

1
Clean, wash and cut the rhubarb into large pieces. Bring the currant juice, vanilla sugar and rhubarb pieces to the boil briefly in a saucepan and steam over a low heat for 5-10 minutes
2
Wash and clean the strawberries and, depending on size, cut them in half or quarters. Add to the hot rhubarb. Let the compote cool down
3
Whip the cream until stiff. Mix quark, lemon peel and juice. Season to taste with sugar. Then fold in the cream
4
If necessary, puree the compote with the cutting stick of the hand mixer. Layer cream quark and compote or fruit puree alternately in 4 high dessert glasses. Decorate as desired with lemon balm