Rhubarb-ginger-quark strudel

Ingredients for 4 servings:

• 80 g butter
• 8 strudel sheets
• 100 g butter, melted
• 2 eggs, separated
• 1 pinch of salt
• 500 g quark
• 1 lemon(s), organic, grated peel
• 2 cm ginger, grated
• 2 tbsp corn flour or cornstarch
• 75 g powdered sugar
• 50 g muscovado sugar or brown sugar
• 350 g rhubarb, peeled, cut into small pieces
• Powdered sugar for sprinkling

Instructions

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

Preheat the oven to 200°C fan/gas mark 1. First, prepare the rhubarb filling. Place the rhubarb in an ovenproof dish and sprinkle with 50g of muscovado sugar, half of the lemon zest, and the ginger. Mix thoroughly, then bake on the middle shelf for 10-15 minutes. Remove from the oven and let cool. If there is still too much liquid, drain it off. For the quark filling, beat the egg whites with a pinch of salt until stiff peaks form. In a second bowl, mix the quark with the egg yolks, 75g of powdered sugar, 60g of melted butter, the remaining lemon zest, and the cornflour until smooth. Fold in the beaten egg whites with a spatula. Now form two strudels: Place one strudel sheet on the work surface. Brush with a little of the melted butter, then place another sheet on top, brush with more butter, place a third strudel sheet on top, brush again, and place the last sheet on top. Repeat the process with the remaining 4 strudel sheets to form a second strudel. Divide the quark filling along the bottom third of both strudel sheets, spread it out a little, leaving a 2-3 cm border all around – a little more on the top side. Spread the ginger, lemon, and rhubarb filling over the quark mixture, fold the sides over the filling, and roll up each strudel from the short side. Place both strudel sheets on a baking tray lined with baking paper and brush with the remaining melted butter. Bake at 200°C fan plus (or normal fan) on the bottom rack for 20 minutes, then reduce the heat to 180°C. Cover the strudel with aluminum foil if necessary, and bake for a further 10 minutes until golden brown. Remove from the oven, let cool, and sprinkle generously with powdered sugar. Tip: The strudel tastes best when lukewarm. Serve with vanilla sauce or, even better, with a scoop of vanilla ice cream. The rhubarb filling can easily be prepared the day before and covered in the refrigerator until ready to use.