Rhubarb and Lime Muffins
- 9 ounces Rhubarb
- 4 ounces Cane sugar
- 1 Lime
- ½ Vanilla bean
- ¾ cup Milk (low-fat)
- 2 ounces Cultured butter
- 4 ounces Spelt semolina
- 2 Eggs
- 1 pinch Salt
- 4 ounces Quark
Rinse rhubarb, drain, trim and cut into 5 mm (approximately 1/4-inch) thick slices. Mix rhubarb in a bowl with 30 grams (approximately 2 tablespoons) sugar and let stand for 10 minutes.
Meanwhile rinse lime in hot water, dry, grate peel finely and mix zest with rhubarb.
Cut vanilla bean lengthwise, scrape out seeds and bring to a boil in a small pot with milk and butter. Sprinkle spelt semolina into pot and bring to a boil, stirring constantly with a wooden spoon.
Separate eggs. In a high vessel, beat egg whites with a pinch of salt until stiff with a hand mixer. Gradually add 50 grams (approximately 1/4 cup) sugar and continue to beat until sugar dissolves.
Mix quark, egg yolks and rhubarb into warm spelt batter then fold in egg whites.
Line a 12-cup muffin tin with paper baking cups. Pour batter into cups and sprinkle with remaining sugar.
Bake in preheated oven at 200°C (fan: 180°C, gas mark 3)(approximately 400°F/convection 350°F) on middle oven rack for about 25 minutes.
Remove tin from oven and let cool for 5 minutes. Then remove muffins from tin and let cool completely on a wire rack for about 1 hour before serving.