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Ингредиенты
- 8 x stems of rhubarb trimmed (use the forced kind if you want it pink)
- 150 gm caster sugar
- 1 x vanilla pod split open lengthways
- Â Â squeeze of lemon juice
- 1 x few mint leaves
- Â Â icing sugar to dust
- 60 gm caster sugar
- 125 gm softened butter
- 1 x egg yolk
- 1 tsp lemon zest
- 185 gm plain flour sifted
- 375 gm quark cheese (from supermarkets)
- 4 x Large eggs separated
- 1 tsp lemon zest
- 125 gm caster sugar
- 1 Tbsp. plain flour
Инструкции
- Cut the rhubarb into lengths.
- Put the sugar 5 tbsp of water vanilla pod and lemon juice into a pan bring to a boil and stir till the sugar has dissolved.
- Bubble gently for 5 min then add in the rhubarb and turn to coat with syrup.
- Simmer for about 2 min.
- Don't stir.
- Cover with a lid turn off the heat and leave to cold the rhubarb will continue to cook and remain whole.
- Meanwhile butter the base of a 20cm springform tin and line with greaseproof paper then prepare the shortbread base: mix the first four ingredients together add in to the flour and work to a smooth dough.
- Refrigeratefor 20 min.
- Place the base of the springform tin on the work surface and roll out the shortbread mix on top.
- Trim around the base with a knife and throw away excess pastry.
- Assemble the tin and bake for 20 min in an oven preheated to 150C/300F/Gas Mark 2 till half cooked.
- Leave to cold.
- Turn the oven down to 140C/275F/ Gas Mark 1. Combine the cheese with the yolks and lemon zest. Beat the egg whites till stiff then gradually beat in the sugar and flour.
- Fold the egg white mix into the cheese mix and spoon over the partcooked pastry base in the tin.
- Add in a few lengths of rhubarb and bake on the middle shelf of the oven for about an hour or possibly till hard to the touch.
- Leave to cold then top with a stack of rhubarb and a few mint leaves dusted with icing sugar.
- Serve.
- This is one for the girls: its made from lowfat cheese. Guys will probably want double cream with theirs
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 6 servings | |
| Calories 320 | |
| Calories from Fat 181 | 57% |
| Total Fat 20.54g | 26% |
| Saturated Fat 11.78g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 184mg | 61% |
| Sodium 172mg | 7% |
| Potassium 87mg | 2% |
| Total Carbs 26.3g | 7% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.81g | 1% |
| Protein 7.77g | 12% |
