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🍰 Strawberry Rhubarb Tiramisu

339 kcal · 30 min · 4 servings

Ingredients

• Rhubarb 500 g
• Sugar 90 g
• Vanilla extract 1 tsp
• Lemon juice 1 tsp
• Strawberries 200 g
• Mint, fresh 10 g
• Whipping cream 200 g
• Quark 40% fat in dry matter 250 g
• Yogurt, plain 200 g
• Oat cookies 200 g

Instructions

1. 1. Wash the rhubarb and cut it into small cubes.
2. 2. Place the rhubarb pieces in a pot.
3. 3. Add one tablespoon of sugar, some vanilla extract, and lemon juice.
4. 4. Simmer the mixture over medium heat for ten minutes, stirring occasionally.
5. 5. Roughly chop the strawberries and add them to the rhubarb.
6. 6. Cook the fruits together for about one minute.
7. 7. Mash the strawberries slightly with a spoon to turn the mixture red.
8. 8. Transfer the compote to a container and let it cool down completely.
9. 9. Wash the mint and shake it dry.
10. 10. Pluck about sixteen leaves from the stems.
11. 11. Crush ten mint leaves in your palm to release the flavors.
12. 12. Grind the crushed leaves finely with 80 grams of sugar.
13. 13. Whip the cream until stiff.
14. 14. Stir in the quark, yogurt, and mint sugar into the cream.
15. 15. Place the cream in the refrigerator for later use.
16. 16. Roughly chop the oat cookies.
17. 17. Fill the cookies into dessert glasses.
18. 18. Reserve about two tablespoons of the cookies for decoration.
19. 19. Halve the fresh strawberries.
20. 20. Fill the mint cream into a piping bag.
21. 21. Pipe the cream onto the cookies in the glasses.
22. 22. Add the cooled compote over the cream.
23. 23. Decorate the glasses with the halved strawberries.
24. 24. Sprinkle the reserved cookies and fresh mint leaves on top.
25. 25. Place the desserts in the refrigerator for two hours.

Nutrition per serving

• kcal: 339
• Protein: 7 g · Fett/Fat: 14 g · Carbs: 48 g