Seasonal Kitchen

Rhubarb Compote and Mascarpone Cream Pudding

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Rhubarb Compote and Mascarpone Cream Pudding

Rhubarb Compote and Mascarpone Cream Pudding - Tangy from fresh rhubarb, this creamy pudding is the perfect dessert!

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Health Score:
7,8 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
293
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie293 kcal(14 %)
Protein16 g(16 %)
Fat13 g(11 %)
Carbohydrates26 g(17 %)
Sugar added18 g(72 %)
Roughage5.4 g(18 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E0.8 mg(7 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.4 mg(36 %)
Niacin3.8 mg(32 %)
Vitamin B₆0.2 mg(14 %)
Folate31 μg(10 %)
Pantothenic acid0.9 mg(15 %)
Biotin8.7 μg(19 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C22 mg(23 %)
Potassium559 mg(14 %)
Calcium233 mg(23 %)
Magnesium38 mg(13 %)
Iron1.5 mg(10 %)
Iodine65 μg(33 %)
Zinc0.8 mg(10 %)
Saturated fatty acids8.7 g
Uric acid22 mg
Cholesterol38 mg

Ingredients

for
4
Ingredients
500 grams Rhubarb
70 grams sugar
1 Cinnamon stick
100 grams Raspberries (Fresh or frozen)
2 tablespoons Orange juice
1 Vanilla bean
125 grams Mascarpone
375 grams Quark
3 tablespoons
How healthy are the main ingredients?
RhubarbsugarRaspberryOrange juiceMascarpone

Preparation steps

1.

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. 

2.

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. 

3.

For the cream: Halve the vanilla bean lengthwise and scrape the seeds out with a knife. 

4.

In a bowl, blend the remaining sugar with the mascarpone cheese, quark, milk and vanilla bean seeds until smooth. 

5.

For serving: Divide the mascarpone cream and rhubarb compote between 4 dessert glasses.