Rhubarb compote with quark

Ingredients for 6 servings:

• 750 g rhubarb
• 125 g sugar
• 500 g quark, if low-fat, increase the amount of sugar
• 1 cup of cream
• 1 stalk(s) vanilla pod(s)
• 2 tbsp orange liqueur
• 100 ml orange juice
• 1 orange(s), grated peel

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

perfect in small glasses for brunch or just like that

Wash and trim the rhubarb, and cut diagonally into approximately 2 cm pieces. Caramelize 75 g of sugar slightly, deglaze with liqueur, and add orange juice. Simmer until the sugar dissolves. Add the orange peel and rhubarb and simmer in a covered pan for about 10 minutes. Then let it cool completely. Scrape the seeds from the vanilla pod and mix with the remaining sugar. Fold into the quark. Whip the cream until stiff, whip the quark until creamy, then fold the cream into the quark mixture. Pour the rhubarb compote into glasses and top with the quark. Chill.