Rhubarb and Banana Gratin

Ingredients

• 250 g bananas (2 small bananas)
• 0.5 lemon (juice)
• 500 g rhubarb
• 25 g coconut blossom sugar
• 1 vanilla pod
• 3 eggs
• 40 ml milk (3.5% fat)
• 300 g Low-fat quark
• 30 g Ground Almonds

Instructions

1. 1.

   Peel the bananas and slice them. Mix with lemon juice and place in a baking dish. Wash, trim, and cut the rhubarb into pieces; mix with half of the coconut blossom sugar and add to the banana mixture.

2. 2.

   Split the vanilla pod lengthwise and scrape out the seeds.

3. 3.

   Separate the eggs. Whisk the yolks with vanilla seeds, milk, quark, and remaining coconut blossom sugar until smooth. Beat the egg whites stiffly and fold them into the quark mixture. Gently fold in the ground almonds. Spread the batter over the fruit and smooth the surface. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 20–25 minutes until golden brown.