Yogurt Rhubarb Dessert

Ingredients

• 500 g rhubarb
• 50 g honey
• 300 g Yogurt (3.5% fat)
• 100 g low-fat quark
• 1 tsp cinnamon
• 100 ml heavy cream

Instructions

1. 1.

   Wash, peel, and cut the rhubarb into about 1 cm pieces. Bring 100 ml water with half the honey to a boil in a saucepan. Add the rhubarb, cover, and simmer over medium heat for 5–6 minutes until tender. Drain, let it drip dry, then cool.

2. 2.

   Whisk together yogurt and quark with the remaining honey and a pinch of cinnamon until smooth. Beat the cream stiffly and fold it into the yogurt mixture. Alternately layer the yogurt cream and rhubarb in four glasses. Sprinkle the finished dessert with the rest of the cinnamon and serve.