Rhubarb and quark fool

Mark Hix
·2-min read
Layers of tangy rhubarb and velvety quark — dessert never looked so effortlessly elegant
Layers of tangy rhubarb and velvety quark — dessert never looked so effortlessly elegant - Matt Austin

Back in the 1980s, when I worked at The Dorchester under Anton Mosimann, we were in the heart of the nouvelle cuisine and cuisine naturelle era. At the time, French cooking was the big influence, and that often meant loads of cream and butter in dishes. To balance things out, we’d sometimes swap in quark instead of cream. Mosimann was really ahead of the curve when it came to promoting healthier versions of both nouvelle and naturelle cuisine – something that probably sounds a bit surprising now.

Quark is like a cross between cottage cheese and yoghurt. A fresh, tangy cheese that’s definitely on the healthier side, it’s perfect for desserts, especially when paired with fruit like rhubarb – just like in a fool. You could easily trick your guests into thinking you’ve used cream.

Overview

Prep time

5 mins

Cook time

7 mins

Ingredients

  • 150g rhubarb

  • 50g caster sugar

  • 2 tbsp grenadine

  • 2 tsp cornflour

  • 500g quark

Method

Step 1

Trim 150g rhubarb and dice it into rough 1-2cm squares and leave to one side. Put 50g caster sugar, 150ml boiling water and 2 tbsp grenadine in a medium saucepan and bring to the boil. Then turn down the heat.

Step 2

Meanwhile, dilute the 2 tsp cornflour in a little water, then stir into the sugar mixture until combined.

Step 3

Add the rhubarb, bring back to the boil then simmer for 2 minutes or until the rhubarb is just starting to soften and the sauce has thickened (you want the rhubarb just cooked through and not falling apart). Remove from the heat.

Step 4

Pour on to a flat tray or large plate and put it somewhere cold (by an open window or in a cooler room) – you want the rhubarb to cool quickly.

Step 5

Empty 500g quark into a bowl, then fold in half of the cooled rhubarb and its cooking liquor. Transfer to glass serving dishes or champagne coupes and spoon the rest of the rhubarb on top. Drizzle over more of the cooking liquor and serve.