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Quark rhubarb dessert in a jar
Ingredients
- 0oz powdered sugar
- 17oz low-fat quark
- 8fl. oz whipped cream
- 5oz amarettini
- 10oz rhubarb
- 1oz brown sugar
- 1 tsp cornstarch
- 2 tablespoons raspberry puree
Instructions
Step 1
Whip low-fat quark, sugar with the beaters of a hand mixer for 5 minutes until creamy. Whip 250 ml of whipped cream until stiff and fold into the quark. Place the amarettini in a freezer bag and crush coarsely.
Step 2
Clean rhubarb and cut into slices. Mix rhubarb and sugar in a saucepan, bring to a boil and steam over medium heat until soft (3-4 minutes) with lid closed, but do not allow to break down.
Step 3
Mix starch and water until smooth and add to rhubarb while stirring. Bring to a boil, stir in raspberry puree and puree until fine, set aside. Allow to cool.
Step 4
Then layer: the amarettini. Curd, rhubarb puree, curd cream and finish with
amarettini