Rhubarb Gratin

Peel the rhubarb and cut into pieces about 2 cm long.

Mix the rhubarb with 4 tablespoons of sugar and let it draw juice for about 60 minutes.

Drain the rhubarb and reserve the juice. Top up with water to 100 ml and bring to a boil.

Split a vanilla pod lengthwise, scrape out the seeds and set aside.

Add the rhubarb pieces and the vanilla pod to the boiling liquid and simmer covered for 3–5 minutes until the rhubarb is tender but still firm.

Preheat the oven grill. Lift the rhubarb out with a slotted spoon, let drain well and fill into shallow, ovenproof ramekins (about 12 cm).

Beat the egg yolks, remaining sugar and vanilla seeds in a bowl until pale and foamy.

Slowly whisk the freshly squeezed orange juice into the egg mixture, then fold in the quark. Pour the quark mixture over the rhubarb.

Place the ramekins under the grill and brown until golden.

Garnish with lemon balm leaves if desired and serve warm.