Mascarpone Cream with Rhubarb

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 Low-fat quark
• 3 tbsp Milk (3.5% fat)

Instructions

1. 1.

   Wash, trim and cut the rhubarb into small pieces. Add 100 ml water, 2 tbsp honey and the cinnamon stick to a pot and bring to a boil. Simmer over low heat for about 5 minutes.

2. 2.

   Rinse the raspberries, gently wash them and add to the rhubarb mixture. Let everything cool and remove the cinnamon stick. Rinse the orange hot, pat dry and finely grate its zest. Add 1 tsp orange zest to the rhubarb.

3. 3.

   Meanwhile split the vanilla pod lengthwise and scrape out the seeds. For the cream whisk mascarpone with quark, milk, remaining honey and vanilla seeds until smooth.

4. 4.

   Alternately fill four glasses with the mascarpone cream and rhubarb compote and enjoy immediately.