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Rhubarb quark crumble

November 19, 2016 by Sarah Trivuncic

quark

There’s scarcely been any cooking in my selection of quark desserts this week but in this one you will actually need to use the oven.

The good news is you will have some chunky crumbly bits left over to top any other desserts in the days following.

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Start off by cooking chunks of rhubarb in a scant amount of water (it’s amazing how much liquid comes out of rhubarb) with demerara sugar to sweeten. When the rhubarb is cooked, drain any excess liquid (you can drizzle it over porridge) and set aside to cool.

Then mix the ingredients for a standard crumble (use my mini apple and blackberry crumbles ) but instead of topping the fruit, simply bake the crumble on a baking sheet lined with parchment paper. It will only need ten minutes or so and without the wet fruit underneath, watch it doesn’t dry out and burn.

Let the cooked crumble mix cool down and when it’s cooled completely decant layers of the rhubarb compote, some vanilla quark and crumble mix into glasses.

I used gluten free flour to great effect. You could mix up the flavours here by making different fruit compotes and adding spices to the crumble. You could also try a streusel-y oat topping and eat it for breakfast.

simple2012small

Since rhubarb is in season, I’m sending these rhubarb quark crumbles to Ren’s Simple and in Season event.

Here’s a gorgeous video Ren made about cooking during house renovations. You can read the article about it on the Safestore UK website.

quark

This is one of four recipes I’m publishing this week using Quark, a naturally fat free dairy product. Come back and see the others over the next few days!

Lemon “cheesecake” with speculoos

Egg free chocolate quark mousse

Fat free quark raspberry mess.

 

With thanks to Lake District Dairy Co for quark samples.

Filed Under: Recipes Tagged With: crumbles, desserts, Gluten Free, individual, Quark

About Sarah Trivuncic

Sarah Trivuncic is the author of Bake Me I'm Yours... Sweet Bitesize Bakes and began writing Maison Cupcake in 2009, yes that long ago. Connect with her on Instagram and Facebook and Twitter.

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Comments

  1. gillbla says

    May 31, 2013 at 5:58 pm

    Aah, I need to get on the Quark bandwagon. I always forget about it but it’s so versatile.

  2. Food Ren (@RenBehan) says

    June 6, 2013 at 10:07 am

    So tasty and cute looking! Thank you so much for sending them to Simple and in Season xx

  3. Margot C&V (@coffeenvanilla) says

    August 10, 2014 at 4:57 pm

    I love crumbles and I love rhubarb so this is definitely dessert for me… will be trying next if I manage to get the rhubarb 🙂

  4. Ren Behan says

    May 22, 2017 at 3:53 pm

    Thanks for including my Safestore recipe, Sarah x

About the writer

Sarah Trivuncic lives in Walthamstow Village in East London and has been publishing this site since the noughties.
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