Swirled strawberry-rhubarb cup

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Clean and wash the rhubarb and strawberries. Cut rhubarb and 200 g strawberries into pieces. Put them together with 2 tablespoons of honey in a pot, bring to the boil and cook for about 5 minutes while stirring. Let it cool down. Mix buttermilk, quark, lime zest and 1 tablespoon honey. Cut the remaining 50 g strawberries into slices.

2. 2

   Mix lime juice and 1 teaspoon honey. Wash lemon balm, dab dry, cut into strips and add. Sprinkle the vinaigrette on the strawberry slices. Layer buttermilk quark mixture and rhubarb-strawberry compote alternately in 6 glasses (each containing approx. 250 ml) to create a "swirled effect". Add strawberry salad and serve

Nutrition Facts

KCAL
220 kcal

CARBS
17 g

FATS
10 g

PROTEINS
13 g