Master chef
Utensils
Apron
Bowl
Measuring cup
One mould (holding approx. 2 l)
Pan
Paring knife
Rubber spatula
Sieve
Tablespoon
Whisk
Cutting board
Kitchen scales
slotted spoon
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Rhubarb
Cut 400 g of the rhubarb into sticks approx. 10 cm long, set aside. Cut the rhubarb into pieces approx. 2 cm thick, place in a pan. Add the sugar and water. Cut open the vanilla pod lengthwise, scrape out the seeds, add both to the rhubarb in the pan, bring to the boil, reduce the heat, cover and simmer for approx. 5 mins. until just soft.
Place a sieve over a bowl, add the rhubarb to the sieve, catch the juice, and pour it back into the pan. Place the reserved raw rhubarb sticks in the juice and bring to the boil. Reduce the heat cover and simmer for approx. 3 mins. until just soft. Remove the rhubarb stalks from the juice, set aside, leave to cool.
Cream
Place the quark and sugar in a bowl, stir until smooth, whip the cream until stiff, add to the quark, carefully fold in.
Tiramisu
Place half of the sponge fingers (sugar side down) in the dish. Drizzle half of the rhubarb juice over them. Spread the rhubarb compote on top, distribute half of the cream over it, smooth out, then place the remaining ladyfingers on top. Drizzle with the remainder of the juice, top with the remaining cream. Place rhubarb stems on top, cover and chill for approx. 4 hrs.
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