Quark mousse, oatmeal crisp, and rhubarb and strawberry jam

Recipe for 4 persons 

Time: 2 hours


Quark mousse
250 g quark, low-fat
56 g icing sugar
25 g honey
105 g double cream 35%
5 g leaf gelatine
¼ Vanilla pod

Oatmeal crisp
60 g butter
25 g icing sugar
25 g oats 
30 g honey 
70 g white flour
0.5 g baking powder
2 g salt

Rhubarb and strawberry jam
150 g rhubarb
150 g strawberries
130 g preserving sugar 2 - 1
Vanilla pod 



For the quark mousse:
Whip the cream and set aside.
Soak the gelatine in cold water.
Combine the quark, sugar and honey. Heat half of the mixture and add the gelatine, pour in the rest of the mixture and mix well.
Carefully fold in the whipped cream.
Chill for 1 hour.

For the oatmeal crisp
Thoroughly mix the softened butter, sugar, honey, salt and oat flakes. Add the flour and baking powder and mix again.
Leave at room temperature for about half an hour.
Roll out the mixture between two sheets of baking paper, about 0.8 mm thick.
Bake for 15 minutes at 160°C.
When the baking is finished, use a round cookie cutter or a glass to cut out 7 cm discs.

For the rhubarb and strawberry jam:
Wash and dry the strawberries and rhubarb.
Cut into rough cubes, combine with the preserving sugar and the vanilla pod and cook everything together over a low heat for about 15-20 minutes. At the end, skim and leave to cool.

You could use raspberries instead of rhubarb.

Once the mousse is cool, transfer it to a piping bag.
You can use a vegetable peeler to cut some of the rhubarb into rolls or cubes for decoration.

Shopping list:
250 g quark, low-fat
81 g icing sugar
45 g Swiss honey
105 g double cream 35%
5 g sheet of gelatine
1 vanilla pod
60 g butter
25 g oats
0.5 g baking powder
70 g white flour
2 g salt
200 g rhubarb, fresh
200 g strawberries, fresh
75 g preserving sugar 2 - 1
Peppermint leaves