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🍰 Rhubarb and Raspberry Dessert with Creamy Mascarpone

247 kcal · 30 min · 4 servings

Ingredients

• 500 g rhubarb
• 60 g honey (4 tbsp)
• 1 cinnamon stick
• 100 g raspberries
• 1 organic orange
• 1 vanilla pod
• 100 g mascarpone
• 400 g quark
• 3 tbsp milk (3.5% fat)

Instructions

1. 1. Wash the rhubarb thoroughly and remove the leaves and ends.
2. 2. Cut the rhubarb into small, bite-sized pieces.
3. 3. Place the rhubarb pieces into a pot.
4. 4. Add 100 milliliters of water.
5. 5. Add two tablespoons of honey to the pot.
6. 6. Place a cinnamon stick into the mixture.
7. 7. Bring the ingredients to a boil on the stove.
8. 8. Reduce the heat to a low setting.
9. 9. Let the rhubarb simmer gently for about five minutes.
10. 10. Carefully pick the raspberries off the stems.
11. 11. Gently rinse the raspberries.
12. 12. Add the raspberries to the rhubarb in the pot.
13. 13. Let the fruit mixture cool down completely.
14. 14. Remove the cinnamon stick from the cooled mixture.
15. 15. Wash an organic orange under running water.
16. 16. Dry the orange with a cloth.
17. 17. Grate the fine zest of the orange using a grater.
18. 18. Take only one teaspoon of the orange zest.
19. 19. Add the orange zest to the rhubarb and raspberry mixture.
20. 20. Slice a vanilla pod lengthwise.
21. 21. Scrape out the small vanilla seeds using a knife.
22. 22. Place mascarpone and quark (a type of fresh cheese) into a mixing bowl.
23. 23. Add some milk to the quark and mascarpone mixture.
24. 24. Add the remaining honey.
25. 25. Add the scraped vanilla seeds.
26. 26. Stir everything until smooth and creamy with a spoon or mixer.
27. 27. Take four small glasses for the dessert.
28. 28. Spoon a layer of mascarpone cream into the glasses.
29. 29. Spoon a layer of the rhubarb and raspberry mixture on top.
30. 30. Repeat the layers until the glasses are filled.
31. 31. Enjoy the dessert immediately while fresh.

Nutrition per serving

• kcal: 247
• Protein: 16 g · Fett/Fat: 11 g · Carbs: 19 g