John Myers
Rhubarb Tiramisu
The perfect rhubarb tiramisu recipe with a picture and simple step-by-step instructions.
- 1 packet Sponge fingers made from sponge cake
- 50 ml Rhubarb syrup
- 500 g Quark lean
- 500 g Natural yoghurt
- 2 tablespoon Sugar
- 3 Tablespoon Advocaat
- 750 g Fresh rhubarb
- 1 Knife point Vanilla pulp
- 70 g Sugar
- 50 ml Grenadine syrup
- Put in a spoon biscuit, soak in rhubarb syrup.
- Mix the quark, yoghurt, sugar and eggnog well, stir until smooth. Spread on the sponge fingers.
- Cut the rhubarb unpeeled, mix with sugar and let stand for 30 minutes.
- Scrape out the vanilla pulp, add the pod + grenadine, bring to the boil and allow to cool for approx. 20 minutes. Remove the vanilla pod.
- When the compote is well chilled, distribute it over the curd mixture.
- You can freeze the compote, so you can also enjoy it in summer.
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