Rhubarb with Quark

Ingredients

• 1 untreated lemon
• 1 tsp Cornstarch
• 500 g rhubarb
• 1 Orange (juice)
• 80 g coconut blossom sugar
• 5 ml vanilla extract
• 125 g mascarpone
• 200 g quark

Instructions

1. 1.

   Wash the lemon hot, pat dry and zest the peel. Squeeze the juice and mix with the starch.

2. 2.

   Clean and trim the rhubarb, cut into 2-3 cm diagonal pieces. Add to a pot with orange juice, 50 g coconut blossom sugar and vanilla extract; bring to a boil. Simmer for about 5 minutes over medium heat so the rhubarb stays slightly firm. Stir in the starch until it thickens lightly. Remove from heat and let cool.

3. 3.

   Whisk mascarpone with quark and remaining coconut blossom sugar into a creamy mixture. Spoon compote into four glasses, top with quark cream, and garnish with lemon zest curls. Keep the rhubarb with quark chilled until serving.