Rhubarb tiramisu

Level of difficulty

medium

Ingredients for 6 people

For the compote:
750 g rhubarb (unpeeled)
4 tbsp sugar

For the cream:
250 g mascarpone
250 g low-fat quark
30 g icing sugar
1 vanilla pod

Also:
4 tbsp rhubarb juice
120 g ladyfingers
A handful of flaked almonds
A few leaves of fresh mint if desired

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Clean and wash the rhubarb and cut into bite-sized pieces. Place the rhubarb and sugar in a saucepan and simmer for about 10 minutes. Put the compote to one side.

Mix the mascarpone, low-fat quark and icing sugar to form a smooth cream. Cut the vanilla pod in half lengthwise, scrape out the seeds and stir into the cream.

Now place the ladyfingers in an oven dish and drizzle with the rhubarb juice. Add half of the rhubarb compote, then add the cream and finish with another layer of rhubarb compote.

Refrigerate the tiramisu for at least 3 hours and sprinkle with the flaked almonds. If you like, you can garnish the tiramisu with a few leaves of fresh mint.

Bon appétit!