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Rhubarb Quark Pudding Pots - Quick Easy Dessert Recipe in small glass pot with small spoon upon green napkins.
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Rhubarb Crumble Quark Pudding Pots

Servings: 4

Equipment

  • baking sheet lined with baking parchment paper

Ingredients

  • 8 stick rhubarb fresh, cut into 4cm chunks
  • 2 tbsp water
  • 1 tbsp demerara sugar
  • 1 batch crumble mix see my Mini Apple and Blackberry Crumbles - or use ready-made granola
  • 150g quark

Instructions

  • Preheat the oven to 180c (gas mark 4).
  • 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.
  • Serve straight away - this isn't a dessert to make ahead as the quark will soak into the crumble removing the crunch. But that presentation/texture aside, it's fine to eat over the next couple of days.

Notes

Variation ideas:
  • Use gluten-free flour in crumble mix.
  • Try different fruit compotes and add spices to the crumble.
  • Use granola or streusel-y oat topping and eat it for breakfast.