Prep
15 minCook
25 minReady In
40 minLevel
EasyRating
/rating_on.png "1 Star")
Loading...| 4 individual cottage cheeses 45% M.F | |
| 500 g of rhubarb | |
| 1 orange | |
| 100 g powdered sugar | |
| 6 tbsp. sweetener special cooking sweetener |
| 1. | Drain the cheese carefully. Break the rhubarb stalks into pieces to thin them out. |
| 2. | Rinse the orange under hot water and pat it dry. Finely peel the orange with a vegetable peeler, scrape off the bitter white skin on the reverse side and cut it into fine sticks. Squeeze the fruit. |
| 3. | In a saucepan, combine the powdered sugar, sweetener, orange juice, zest and 20 cl of water. Bring to a boil and add the rhubarb pieces. Cover three-quarters of the way and simmer for about 20 minutes until the rhubarb is tender through. |
| 4. | Remove 15 cl of the cooking juice and put the cooled rhubarb in the refrigerator for 2 hours. Pour the 15 cl of juice into a small saucepan and reduce by half over high heat. Let cool. |
| 5. | Turn out the cheeses onto dessert plates or bowls and surround them with the drained rhubarb. Add one or two spoonfuls of reduced syrup and serve chilled. |
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