Rhubarb Trifle with Lime Cream

Ingredients

• 400 g rhubarb
• 300 g Strawberries
• 200 ml water
• 1 lemon (juice)
• 2 tbsp strawberry jam
• 4 tbsp sugar
• 1 tbsp cornstarch (as needed)
• 1 lime (organic; juice and zest)
• 2 tbsp chopped lemon balm
• 500 g low‑fat quark
• 5 tbsp sugar (to taste)
• 200 g whipping cream
• 1 packet vanilla sugar
• 1 packet stabilizer for whipped cream
• 250 g sponge cake base
• Lemon balm (for garnish)

Instructions

1. 1.

   Peel the rhubarb, trim ends, clean, and cut into 1 cm pieces. Wash strawberries and dice them small. Heat water, sugar, lemon juice, and strawberry jam in a pot; add rhubarb and simmer for about 7–10 minutes. Add strawberry pieces. Whisk cornstarch with cold water, stir in, bring to a boil again, then set aside to cool.

2. 2.

   For the quark mixture, combine lime zest, lime juice, chopped lemon balm, quark, and sugar in a bowl; whisk until smooth. Beat whipping cream with stabilizer and vanilla sugar until stiff peaks form; fold into the quark mixture, adjusting sweetness if needed. Cut sponge cake into strips and layer half of them in a bowl, spread half of the fruit compote over, smooth. Spread half of the quark mixture on top and repeat the layering process. Refrigerate for at least one hour before serving with lemon balm garnish.