Rhubarb Gratin Dessert
Peel and slice the bananas. Mix with the lemon juice and put into a baking dish.
Wash and trim the rhubarb and cut into pieces. Add to the bananas in the dish with 2 tbsp sugar, the seeds scraped out of the vanilla pod and the almond liqueur and mix well.
Separate the eggs. Mix the egg yolks smoothly with the cream, quark and the rest of the sugar. Beat the egg whites until they form stiff peaks and fold into the quark mixture. Fold in the ground almonds and spread smoothly on top of the fruit. Bake in a preheated oven (180°C with fan) for about 20-25 minutes, until lightly browned.