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🍳 Strawberry Rhubarb Proats

467 kcal · 30 min · 4 servings

Ingredients

• 1 stalk rhubarb (100 g)
• 1 tbsp raw cane sugar (15 g)
• 2 pinches vanilla powder
• 80 g rolled oats
• 180 ml buttermilk
• 0.5 organic lemon
• 250 g low-fat quark
• 250 g strawberries
• 1 tbsp white almond butter (20 g)
• 1 tbsp sliced almonds (15 g)

Instructions

1. 1. Thoroughly wash the rhubarb.
2. 2. Remove the leaves and cut the stalk into small pieces.
3. 3. Place the rhubarb pieces into a small pot.
4. 4. Add sugar, vanilla powder, and 5 tablespoons of water.
5. 5. Bring the mixture to a boil on the stove.
6. 6. Reduce the heat to a low setting.
7. 7. Cook the rhubarb for about 5 minutes until it is tender but still firm.
8. 8. Remove the pot from the heat.
9. 9. Let the rhubarb mixture cool down completely.
10. 10. Place the oats into a bowl.
11. 11. Pour the buttermilk over the oats.
12. 12. Rinse half of the lemon under hot water.
13. 13. Dry the lemon with a cloth.
14. 14. Grate some zest from the lemon.
15. 15. Squeeze the juice from the half lemon.
16. 16. Stir the lemon zest and juice into the oat and buttermilk mixture.
17. 17. Divide the oat mixture into two bowls or screw-top jars.
18. 18. Add low-fat quark cheese on top of the oat mixture in each container.
19. 19. Cover the containers.
20. 20. Place them in the refrigerator overnight.
21. 21. Wash the strawberries the next morning.
22. 22. Remove the green stems and leaves from the strawberries.
23. 23. Slice the strawberries.
24. 24. Take the proats out of the refrigerator.
25. 25. Stir the mixture gently.
26. 26. Distribute the cooled rhubarb over the jars.
27. 27. Place the strawberry slices on top.
28. 28. Drizzle almond butter over the proats.
29. 29. Sprinkle almond flakes over the dish.

Nutrition per serving

• kcal: 467
• Protein: 30 g · Fett/Fat: 14 g · Carbs: 52 g