Rhubarb compote with coconut cream

Ingredients for 4 servings:

• 500 g rhubarb
• 3 tbsp water
• 3 tbsp sugar, more if needed
• 8 ladyfingers
• 12 pieces of confectionery (Raffaello balls)
• 250 g low-fat curd cheese
• 200 ml coconut milk, unsweetened
• 2 tbsp sugar, more if needed
• 100 g whipped cream
• 1 tbsp coconut milk, if desired
• 2 tbsp chips (coconut chips)

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Total time approx. 40 minutes

with Raffaellos

Trim and wash the rhubarb, removing any strings. Cut the stalks into pieces, simmer with water in a covered pan for 7-10 minutes, stirring occasionally. While the compote is still warm, season with sugar. Cut the ladyfingers into small pieces and halve eight Raffaello balls. Divide both between four large glasses. Spread the cooled compote on top (reserve four pieces of rhubarb for garnish) and let stand for 20-30 minutes. Mix the quark with coconut milk, sugar, and, if desired, Batida de Coco. Fold in the whipped cream. Divide the quark mixture between the glasses. Roast the coconut chips in a dry pan until golden brown, then let cool. Garnish the dessert with a Raffaello ball, the coconut chips, and the rhubarb pieces.