This light and fruity dessert is made up of layers of stewed rhubarb, elderflower flavoured cream and pureed strawberries. A simply delicious summer dessert!
3 people made this
Makes: 4 -6 Portionen
For the stewed rhubarb
2 oranges, juiced
2 tablespoons sugar
4 teaspoons vanilla sugar
For the creamy topping
250g quark (fat free soft cheese)
100ml elderflower syrup or elderflower cordial
200ml double cream
For the strawberry topping
500g strawberries, fresh or frozen
2 tablespoons caster sugar
lemon balm leaves for garnish
Method Prep:15min › Cook:10min › Extra time:3hr › Ready in:3hr25min
Trim and peel rhubarb if stalks are thick and cut into slices. Place orange juice, sugar and vanilla sugar in a saucepan; bring to the boil. Stir in rhubarb and cook till rhubarb is soft.
Allow rhubarb to cool, then spoon into tall dessert glasses and refrigerate.
Whisk quark with elderflower syrup till smooth. Whip cream til soft peaks form; fold into quark mixture.
Puree half of the strawberries with the sugar. Cut remaining berries in half and place on the rhubarb compote. Spread with quark mixture and then with strawberry puree. Garnish with lemon balm leaves and serve.