in Dessert Recipes

Rhubarb with ginger cream

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Ingredients for 4 servings:

  • 500 g rhubarb, cut into 3 cm long, diagonal pieces
  • 100 g sugar
  • 150 ml grape juice, light
  • 1 ball of ginger, pickled in syrup, finely diced
  • 500 g cream cheese
  • 4 tbsp honey
  • possibly mint, as decoration

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Simmer the rhubarb pieces with sugar and grape juice in a saucepan over low heat for 5-7 minutes until soft; then let cool. Stir in the ginger cubes, quark, and honey. Layer the quark and rhubarb compote alternately in two glasses, with the fruit on top. Tip: Cut 200g of the sponge cake into thin slices, cut them into diamond shapes, and fry them in 2 tablespoons of butter in a pan until golden brown. Serve with the cake croutons.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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