Rhubarb with Cream in Glass

0
Average: 0 (0 votes)
(0 votes)
Rhubarb with Cream in Glass
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
Ingredients
1
organic Lemon
1 teaspoon
500 grams
1
Orange (juiced)
80 grams
2 centiliters
200 grams
125 grams

Preparation steps

1.

Rinse lemon in hot water, wipe dry and finely grate zest. Squeeze juice from lemon and mix in a bowl with cornstarch.

2.

Rinse rhubarb, trim and cut diagonally into 2-3 cm (approximately 1 inch) long pieces. Add rhubarb to a saucepan. Add orange juice, 50 grams (approximately 2 ounces) sugar and liqueur to the saucepan, stir and bring to a boil. Reduce heat and simmer for about 5 minutes. Add cornstarch mixture while stirring. Remove from the heat and let cool.

3.

Mix mascarpone in a bowl with quark and remaining sugar.

4.

Spoon rhubarb compote into 4 glasses, cover with mascarpone cream and serve garnished with lemon zest.