My garden yielded 80 (!!) stems of rhubarb this weekend, so you bet I was looking for additional uses beyond my typical strawberry rhubarb pie and jams. This dessert fills the bill beautifully:) Thanks to the blog “What’s for Lunch, Honey”!
500g Rhubarb, cleaned and cut into 1 cm pieces
750g fresh raspberries
Zest of 1 lemon, preferably an organic lemon
4 tablespoons Grand Marnier
250g quark or chevre
4 slices lemon pound cake
In a large saucepan bring water to a boil. Add the rhubarb slices and allow to boil for a minute or two. Drain and allow to drip. Place rhubarb and 100g sugar in a food processor and purée until smooth. Set aside.
In a separate bowl mix together raspberries, lemon zest, 50g sugar and 2 tablespoons Grand Marnier together gently, making sure not to squish the raspberries.
In another bowl fold the rhubarb purée with the quark. Cut the lemon pound cake slices in cubes and drizzle with the remaining Grand Marnier.
Now assemble the trifle in tall glasses by placing a few cake cubes at the bottom of the glass, layer with a generous dollop of rhubarb-quark, then a few raspberries. Repeat, finishing off with a few raspberries on the top.
Keep refrigerated for at least an hour so that the flavors can infuse with each other. Serve cold, sprinkled with a few chopped pistachios if desired.
Note: If you are unable to find quark, substitute with chevre or natural sour cream mixed with whipped cream. You can also use mascarpone cheese for this. It will be slightly richer than quark but certainly a delicious option.