in Dessert Recipes

Rhubarb and quark soufflé

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Ingredients for 4 servings:

  • 200 g rhubarb
  • 3 tbsp sugar
  • 250 g quark (20%)
  • 2 eggs, separated
  • 1 packet of vanilla sugar
  • Salt
  • 1 tsp powdered sugar
  • Fat for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cut the rhubarb stalks into thin slices and sprinkle with 1 tablespoon of sugar. Mix together the quark, egg yolks, and vanilla sugar. Beat the egg whites with a pinch of salt until stiff. Sprinkle in the remaining sugar while beating, then fold the beaten egg whites into the quark. Grease only the bottom of a gratin dish, add half of the sugared rhubarb, and fill with the quark cream. Top with the remaining rhubarb slices. Bake in a preheated oven at 200°C on the middle rack for about 25 minutes, until the soufflé is golden brown. Sprinkle with powdered sugar and serve.

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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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