Rhubarb Compote and Mascarpone Cream Pudding
Rhubarb Compote and Mascarpone Cream Pudding - Tangy from fresh rhubarb, this creamy pudding is the perfect dessert!
Healthy, because
Even smarter
Nutritional values
Rhubarb provides plenty of potassium, which, along with sodium and chloride, plays an important role as an electrolyte and contributes, among other things, to the transmission of stimuli in our nervous system. raspberries are real anti-aging wonders: they are rich in antioxidants and protect us from free radicals that cause our skin to age.
The dessert tastes even better with some additional freshness: With 2-3 leaves of fresh mint per glass, the dessert gets a special touch and makes you even more appetite. The mint also has a stimulating effect and revives when tired.
(Percentage of daily recommendation)
| Calorie | 293 cal. | (14 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 559 mg | (14 %) | ||
| Calcium | 233 mg | (23 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 65 μg | (33 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 38 mg |
Ingredients
- Ingredients
- 500 grams Rhubarb
- 70 grams sugar
- 1 Cinnamon stick
- 100 grams Raspberries (Fresh or frozen)
- 2 Tbsps Orange juice
- 1 Vanilla bean
- 125 grams Mascarpone
- 375 grams Quark
- 3 Tbsps
Preparation steps
For the compote: Rinse the rhubarb and chop into small chunks. Place the rhubarb in a saucepan with 100 ml (approximately a 1/3 cup) water, 40 g (approximately a 1/3 cup) of the sugar and the cinnamon stick, and simmer over low heat until stewed and thickened, about 5 minutes.
Meanwhile rinse the fresh raspberries and pat dry. Stir them into the rhubarb mixture, and then allow to cook. Remove the cinnamon stick and stir in the orange juice.
For the cream: Halve the vanilla bean lengthwise and scrape the seeds out with a knife.
In a bowl, blend the remaining sugar with the mascarpone cheese, quark, milk and vanilla bean seeds until smooth.
For serving: Divide the mascarpone cream and rhubarb compote between 4 dessert glasses.
