Rhubarb Gratin with Amaretti


Servings: 6
Prep time: 20
Cooking time: 20
INGREDIENTS
  • - 500 g of rhubarb
  • - 100 g of amaretti
  • - 3 tablespoons sugar
  • - 3 tablespoons powdered sugar
  • - 1 tsp vanilla sugar
  • - 1 egg
  • - 1 egg white
  • - 125 g of quarks
INSTRUCTIONS
  1. Peel the rhubarb, wash and cut into chunks
  2. Put half the biscuits in a clean cloth and crush with a meat to mash into crumbs. Divide the remaining biscuits in integer halves.
  3. Place the rhubarb in a flat pan and sprinkle with the granulated sugar
  4. Separate the egg white from the yolk. Beat it with icing sugar, vanilla sugar and two tablespoons of water until frothy. Add the soft cheese and stir.
  5. Whip, steady, and incorporate the egg whites gently into the mixture from the bottom up
  6. Sprinkle the crushed biscuits on the rhubarb, then arrange over the prepared cream
  7. Bake at 200 ° C, for 20 minutes. Place, pressing lightly with your fingers the biscuits halves put aside. Serve the cake warm.