Rhubarb Lime Muffins

Ingredients

• 250 g rhubarb
• 100 g cane sugar
• 1 Lime
• 0.5 Vanilla pod
• 150 ml milk (1.5% fat)
• 70 g yogurt butter
• 100 g spelt grits
• 2 Eggs
• 1 pinch salt
• 100 g low-fat quark

Instructions

1. 1.

   Wash the rhubarb, drain, trim and cut into about 5 mm thick slices. Place in a bowl, mix with 30 g cane sugar and let stand for 10 minutes.

2. 2.

   Meanwhile rinse the lime hot, dry rub it, grate the zest finely and mix under the rhubarb. (Use the rest of the lime elsewhere.)

3. 3.

   Slice the vanilla pod lengthwise, scrape out the seeds and combine with milk and butter in a small saucepan; bring to a boil. Sprinkle the grits into the boiling mixture while stirring, continue boiling, and stir with a wooden spoon until a grit lump forms.

4. 4.

   Separate the eggs; place the whites in a tall bowl. Add 1 pinch of salt and beat stiffly with a hand mixer. Gradually add 50 g cane sugar and keep beating until the sugar dissolves.

5. 5.

   Add quark, yolks and rhubarb to the warm grit lump one by one, stirring well. Fold in the beaten whites.

6. 6.

   Line a muffin tin (12 cups) with paper liners. Spoon the grit mixture into each cup and sprinkle with remaining cane sugar.

7. 7.

   Place the tin on the middle rack of a preheated oven at 200 °C (180 °C fan or gas level 3). Bake for about 25 minutes.

8. 8.

   Remove the tin from the oven and let cool for 5 minutes. Then lift the rhubarb lime muffins out of the paper liners onto a cooling rack and allow to cool completely in about an hour.