Rhubarb with vanilla cream
- 300 g rhubarb
- 200 ml red currant juice © is no longer available in stores
- !! ©
- 1 TL Cornstarch
- 6 EL Sugar
- 250 g Mascarpone (Italian cream cheese preparation)
- 2 (à 150 g) Cup of skimmed-milk yogurt
- 2 packet Bourbon Vanilla
- 2 EL Lemon juice
- Wafer rolls, lemon wedges and lemon balm
20 minutes
easy
- 1.
- Clean, wash and cut the rhubarb into small pieces. Bring the juice and 4 tablespoons of sugar to the boil and steam the rhubarb in it for about 5 minutes. Mix the cornstarch and a little water until smooth and stir into the rhubarb. Boil once and let cool down. In the meantime, stir the mascarpone and yoghurt until smooth. Season to taste with the remaining sugar, bourbon vanilla and lemon juice. Arrange the cream and rhubarb in dessert bowls. Serve garnished with lemon wedges, lemon balm and wafer rolls
1 person approx.:
- 420 kcal
- 1760 kJ
- 6 g protein
- 28 g fat
- 34 g carbohydrates
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