Quark rhubarb dessert in a jar

Step 1
Whip low-fat quark, sugar with the beaters of a hand mixer for 5 minutes until creamy. Whip 250 ml of whipped cream until stiff and fold into the quark. Place the amarettini in a freezer bag and crush coarsely.

Step 2
Clean rhubarb and cut into slices. Mix rhubarb and sugar in a saucepan, bring to a boil and steam over medium heat until soft (3-4 minutes) with lid closed, but do not allow to break down.

Step 3
Mix starch and water until smooth and add to rhubarb while stirring. Bring to a boil, stir in raspberry puree and puree until fine, set aside. Allow to cool.

Step 4
Then layer: the amarettini. Curd, rhubarb puree, curd cream and finish with amarettini