Summary

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

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Instructions

1. 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.
2. 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.
3. Now mix the yogurt with the quark and the remaining 3 tablespoons of sugar and set aside.
4. 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.
5. Before serving, roughly crumble the amarettini and sprinkle on the dessert.
6. Tip: It`s best to serve the dessert in a glass so that you can layer it nicely.
7. Have fun copying!
8. Naturally delicious