This is what spring tastes like – Dessert

Ingredients for 6 servings:

• 250 g rhubarb, cleaned
• 3 tbsp sugar
• 250 g strawberries, hulled
• n. B. Sugar for seasoning
• e.g. lemon balm, finely chopped
• 250 g low-fat curd cheese
• 1 tbsp sugar
• 1 tsp Bourbon vanilla sugar
• 200 g Greek yogurt
• 200 ml whipped cream
• n. B. Sugar for sweetening
• 12 cantuccini, approx. 2 pieces per serving.
• some lemon balm stalks for decoration
• 6 portion glasses, e.g. small drinking glasses, preserving jars or similar.

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 5 minutes

Composition of strawberries and rhubarb with airy cream

Wash the lemon balm and shake dry. Compote: Cut the rhubarb into slices (approx. 0.5 cm) and sprinkle with sugar. Let the slices rest for approx. 30 minutes so the rhubarb can draw juice. Chop the strawberries. Simmer the rhubarb with the juice for approx. 10 minutes (uncovered, it will boil over easily). Add the strawberries and simmer for a further 5 minutes. Season the compote and sweeten with sugar if necessary, let cool and fold in finely chopped lemon balm to taste. Break or cut each cantuccini into 3-4 pieces. Cream: Mix the low-fat quark with the sugar, vanilla sugar and yogurt until smooth. Whip the cream until stiff and fold into the yogurt. Season the cream and sweeten with sugar if necessary. Layer the compote with cantuccini and cream among the serving glasses and chill for at least 2 hours. Garnish the dessert with lemon balm before serving.