Rhubarb Compote with Mascarpone Foam

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Average: 5 (3 votes)
(3 votes)
Rhubarb Compote with Mascarpone Foam
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
For the rhubarb compote
600 grams fresh Rhubarb
200 grams sugar
100 milliliters dry white wine
1 pinch cinnamon
For the mascarpone foam
2 egg whites
salt
150 milliliters Whipped cream
400 grams Quark
1 teaspoon Lemon peel
150 grams sugar
To serve
4 mint (for garnish)
How healthy are the main ingredients?
RhubarbsugarcinnamonsaltWhipped creamsugar

Preparation steps

1.

For the compote: Rinse the rhubarb, peel, trim and cut diagonally into thin slices. Transfer to a saucepan with sugar. Bring to a boil, add the wine and cinnamon and simmer for about 5 minutes over medium heat. Remove from heat and let cool.

2.

For the mascarpone foam: Whip the egg whites with a pinch of salt until stiff. Beat the cream and vanilla sugar until stiff. Mix the mascarpone with the lemon zest and sugar, fold in the whipped cream and then the egg whites. Distribute the compote between serving bowls, add 1-2 tablespoons mascarpone foam and garnish each with a mint leaf.