Trifle with Rhubarb
Rhubarb scores points in this dessert with its potassium content: the micronutrient is, along with sodium and chloride, an important electrolyte in the body and plays, among other things, an important role in the transmission of stimuli in the nervous system. The low-fat curd cheese is also a real powerhouse: the high protein content supports muscle building and counteracts muscle breakdown.
The chopped walnuts can also be replaced by chopped almonds, hazelnuts or cereal flakes. If the decision is difficult, you can combine chopped nuts with cereal flakes or use a muesli mix as the basis for this dessert.
Rinse and trim the rhubarb and cut into diagonal pieces about 3 cm (approximately 1 inch) long. Simmer for 5 minutes with 4 tablespoons of water and 80 grams (approximately 3 tablespoons) of sugar. The rhubarb should be soft but not falling apart. Set aside to cool.
Mix the quark with the yogurt, lemon juice, almond liqueur, vanilla sugar, and the remaining sugar until smooth.
Place the amaretto cookies in a freezer bag and crumble with a rolling pin. Distribute approximately 3/4 of the crumbs into the bottoms of dessert glasses. Spread the cooled rhubarb over the crumbs. Cover with the creamy topping and refrigerate for at least 1 hour. Before serving, garnish with the remaining cookie crumbs.