Strawberry-Rhubarb Proats

Ingredients

• 1 stalk Rhubarb (100 g)
• 1 tbsp Raw sugar (15 g)
• 2 pinches vanilla powder
• 80 g rolled oats
• 180 ml buttermilk
• 0.5 Organic lemon
• 250 g low-fat quark
• 250 g strawberries
• 1 tbsp white almond butter (20 g)
• 1 tbsp almond flakes (15 g)

Instructions

1. 1.

   Clean, wash, and chop the rhubarb into small pieces. Place the rhubarb in a small pot with sugar, vanilla powder, and 5 tbsp of water, bring to a boil, and cook gently for about 5 minutes until firm. Then remove from heat and let cool.

2. 2.

   Place the rolled oats in a bowl with the buttermilk. Wash the lemon half with hot water, dry it, rub off some zest, and squeeze out the juice. Mix the lemon zest and juice with the oat-buttermilk mixture.

3. 3.

   Divide the oat mixture into 2 bowls or jars. Add the low-fat quark to each and place in the refrigerator, covered, overnight.

4. 4.

   The next morning, clean, wash, and slice the strawberries.

5. 5.

   Take the proats out of the refrigerator and stir gently. Distribute the rhubarb, strawberries, and almond butter over the jars. Sprinkle the strawberry-rhubarb proats with almond flakes.