Grilled Rhubarb with Vanilla-Coconut Cream and Chocolate Crumbs
Serves 425 minutes
500 g quark (20 % fat)
2 packets vanilla sugar
75 g sugar
100 ml coconut milk
30 g coconut flakes
4 stalks of rhubarb
3 tablespoons powdered sugar
1 chocolate muffin
4 tablespoons honey
1 sprigs of mint
20 g coconut chips
2 packets vanilla sugar
75 g sugar
100 ml coconut milk
30 g coconut flakes
4 stalks of rhubarb
3 tablespoons powdered sugar
1 chocolate muffin
4 tablespoons honey
1 sprigs of mint
20 g coconut chips
1. Stir quark, vanilla sugar, sugar, coconut milk and coconut flakes. Wash rhubarb, cut in approximately 8 cm long pieces and then cut lengthwise into 1 cm strips. Brush with powdered sugar. Crumble chocolate muffin into medium pieces.
2. Grill all sides of rhubarb for 8-10 minutes grillen. Then serve with vanilla-coconut cream, sprinkled with chocolate crumbs and honey. Decorate with mint and coconut chips.
2. Grill all sides of rhubarb for 8-10 minutes grillen. Then serve with vanilla-coconut cream, sprinkled with chocolate crumbs and honey. Decorate with mint and coconut chips.