Rhubarb and strawberry gratin

Ingredients for 4 servings:

• 300 g rhubarb
• 100 g sugar
• 300 g strawberries
• 1 vanilla pod(s)
• 2 eggs
• 150 g low-fat curd cheese
• 1 tbsp orange liqueur or orange juice
• Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

super delicious!

Preheat the oven to 200°C (180°C fan-assisted oven). Trim and wash the rhubarb, cut into 2cm pieces, and place in a greased ovenproof gratin dish. Sprinkle with 2 tablespoons of sugar and bake in the hot oven for 10 minutes. Wash, hull, drain, and halve the strawberries. For the gratin mixture, split the vanilla pod lengthwise and scrape out the seeds. Separate the eggs and set aside 1 egg white. Whisk the quark, vanilla seeds, 40g sugar, egg yolks, and orange liqueur or juice until smooth. Beat 1 egg white with the remaining sugar until stiff and fold into the quark cream. Add the strawberries to the rhubarb and spread the quark cream on top. Bake the gratin for another 5 to 10 minutes.