Baked Rhubarb with Almond Quark Cream

Warm rhubarb from the oven meets a light, airy almond quark cream. This dessert is fruity and tart, needs no sugar, and makes a light finish after a low-carb meal.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 400 g Rhubarb
• 50 g Erythritol
• 1 tsp Lemon juice
• 1 tsp Vanilla extract
• 1 pinch Cinnamon
• 1 tsp Cooking oil
• 30 g Flaked almonds
• 200 g Quark (40% fat)
• 100 ml Whipping cream

Method

1. Preheat the oven to 200 °C, top and bottom heat, and grease a small baking dish with the cooking oil.
2. Wash the rhubarb, cut off the ends and cut the stalks into pieces about 3 cm long.
3. Place the rhubarb in the dish with 30 g erythritol, the lemon juice, the vanilla extract, a pinch of cinnamon and 2 tbsp water, toss well and bake for about 15 to 20 minutes, until it is soft but still holds its shape.
4. Toast the flaked almonds in a dry pan over medium heat for about 3 minutes, stirring constantly, until golden brown, then leave them to cool on a plate.
5. Whip the cream with a hand mixer until stiff and chill it.
6. Stir the quark smooth with the remaining 20 g erythritol and gently fold in the cream until you have an airy cream.
7. Divide the warm rhubarb between two small bowls, spoon the almond quark cream on top and sprinkle with the toasted almonds.