Rhubarb Trifle

Ingredients

• 400 g rhubarb
• 4 tbsp Honey
• 200 g low‑fat quark
• 150 g coconut yogurt
• 1 small lemon
• 1 vanilla pod
• 100 g walnuts

Instructions

1. 1.

   Wash the rhubarb, remove the fibers and cut into about 3 cm long diagonal pieces. Add to a pot with 4 tbsp water and 3 tbsp honey and simmer for about 5 minutes. The rhubarb should be tender but not fall apart; then let it cool.

2. 2.

   Squeeze the lemon, scrape out the vanilla bean seeds. Whisk together the vanilla seeds and 1 tsp lemon juice with quark, yogurt, and remaining honey until smooth.

3. 3.

   Coarsely chop the walnuts. Distribute about three‑quarters of the chopped nuts over four dessert glasses. Layer rhubarb on top, cover with quark cream, and refrigerate for at least one hour. Before serving garnish with the remaining chopped walnuts.