500 grams rhubarb, cleaned and cut into 1 cm. pieces
150 grams sugar
750 grams fresh raspberries
Zest of 1 lemon
4 tablespoons Grand Marnier
250 grams quark
4 slices lemon pound cake
Chopped pistachios, optional
In large saucepan, bring water to a boil. Add rhubarb slices, allow to boil for 1-2 minutes. Drain, allow to drip. Place rhubarb and 100 grams sugar in food processor, puree until smooth. Set aside.
In a separate bowl, gently mix together raspberries, lemon zest, 50 grams sugar, 2 tablespoons Grand Marnier, making sure not to squish the raspberries.
In another bowl, fold rhubarb puree with quark. Cut lemon pound cake slices in cubes, drizzle with remaining Grand Marnier.
Assemble trifle in tall glasses by placing a few cake cubes at the bottom of the glass, layer with a generous dollop of rhubarb-quark, then a few raspberries. Repeat, finishing with a few raspberries on the top.
Refrigerate for at least 1 hour to let flavors infuse with each other. Serve cold, sprinkled with chopped pistachios, if desired.
Note: If you are unable to find quark, substitue with natural sour cream mixed with whipped cream. You can also use mascarpone cheese for this.