Protein rhubarb strawberry quark clafoutis

Ingredients

For 1 serving

• Rhubarb80 g
• Strawberries80 g
• Quark80 g
• Eggs1
• Skim milk50 ml
• Rice flour15 g
• Stevia3 g

Contains: lactose, eggs,

In season: April – June

Method

1. Turn the oven on to 180 °C (conventional) and line a small baking dish with baking paper that you have wetted and squeezed out.
2. Wash the rhubarb, discard all the leaves, which are toxic, and the ends, and cut the stalks into roughly 2 cm pieces; wash and hull the strawberries and halve them. Arrange the fruit in the dish.
3. Blend the quark with the egg, skimmed milk, rice flour and stevia until the batter is smooth.
4. Pour the batter over the fruit.
5. Bake for 28 minutes, until set in the centre, golden at the edges and the rhubarb is tender; let it cool slightly before serving.