Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g rhubarb
- 8 tablespoon currant juice, black
- 1 tablespoon vanilla sugar
- 8 tablespoon sugar
- 2 teaspoons cornstarch
- 500 g natural yourt
- 250 g quark
- 150 g blueberries, defrosted
- 150 g raspberries, thawed
- 20 amarettini
Print Recipe
Pin Recipe Instructions
- First peel the rhubarb and cut off the stems and stems. Then cut the rhubarb into 1 cm pieces and add 6 tablespoons of currant juice, 1 tablespoon of vanilla sugar and 5 tablespoons of sugar to a saucepan and cook for approx. 10 minutes until soft.
- Now mix the remaining 2 tablespoons of currant juice with the starch, add to the soft-boiled rhubarb and stir in. Heat everything for another 2 minutes and then remove from the stove, thicken and let cool.
- Now mix the yogurt with the quark and the remaining 3 tablespoons of sugar and set aside.
- As soon as the rhubarb has cooled down, it is poured into a small baking dish and then topped with the thawed fruit. Then cover everything with the quark cream and chill.
- Before serving, roughly crumble the amarettini and sprinkle on the dessert.
- Tip: It`s best to serve the dessert in a glass so that you can layer it nicely.
- Have fun copying!
- Naturally delicious
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