300 g, trimmed and cut into 2cm pieces
3 tablespoons, powdered, to taste
Medium fat soft cheese
Fat Free Natural Fromage Frais
200 g, or Quark
1 teaspoons, level
2 teaspoons, make up to 150ml with hot water, then allow to cool
2 tablespoons, or Marsala
1 tablespoons, level, for dusting
- Put the rhubarb into a saucepan with a little water. Bring to the boil, then simmer very gently for about 3 minutes until the rhubarb is soft. Cool, then sweeten to taste with powdered sweetener. Share the rhubarb between 4 serving glasses.
- In a mixing bowl, beat together the soft cheese, fromage frais or Quark and vanilla extract. Add 2-3 tbsp powdered sweetener, to taste. Spoon half this mixture over the rhubarb.
- In a shallow dish, mix together the cooled coffee and Marsala or liqueur. Dip the sponge fingers briefly into the coffee mixture, and layer 2 into each serving dish. Spoon the remaining soft cheese mixture on top. Chill until ready to serve.
- Just before serving, sprinkle each dessert with a little cocoa powder.