Summary

Ingredients

• 600 g rhubarb
• 100 g raw cane suar
• 200 ml wine, rosé wine (alternatively currant nectar)
• 1 vanilla pod (s)
• 1 stick cinnamon
• 200 g cream cheese
• 150 g low-fat quark
• 3 tablespoon maple syrup, or honey
• 2 tablespoon powdered sugar
• 200 g cream, (whipped cream)

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Instructions

1. For the rhubarb layers, cut off the ends of the rhubarb, wash the sticks, dry them, peel them as desired, cut into 3cm long pieces.
2. Melt the sugar in a large saucepan over a low heat to form a golden-yellow caramel. Deglaze with wine or currant nectar, bring to the boil and simmer the caramel for about 5 minutes until the caramel pieces have dissolved.
3. Halve the vanilla pod lengthways and scrape out the pulp. Put the vanilla pod and half of the pulp as well as the cinnamon stick and pieces of rhubarb in the saucepan. Bring to the boil once and then remove the rhubarb pieces with a sieve scoop. Boil the remaining brew to a thick syrup for about 5 - 10 minutes and then let it cool down completely.
4. For the cream, stir together the cream cheese, quark, maple syrup, sugar and the rest of the vanilla pulp. Whip the cream until stiff and fold in carefully.
5. Remove the cinnamon stick and vanilla pod from the syrup and mix the pieces of rhubarb with the syrup.
6. Layer alternately rhubarb and cream in a bowl.