John Myers
Rhubarb and Strawberry Philadelphia Pie
The perfect rhubarb and strawberry philadelphia pie recipe with a picture and simple step-by-step instructions.
- 250 g Ladyfingers
- 125 g Butter
- 1 kg Rhubarb
- 500 g Strawberries
- 4 tbsp Sugar
- 250 g Lowfat quark
- 265 g Philadelphia
- 100 ml Cream fine 15%
- 200 ml Cream
- 1 packet Vanilla sugar
- 2 packet Bourbon vanilla sugar
- 70 ml Maple syrup
- 2 tbsp Maple syrup
- 4 packet Instant gelatine gelatine fix)
- 50 g Desiccated coconut
- 1 packet Red cake topping
- 1 tbsp Lemon juice
- 1 tbsp Maple syrup
- 2 tbsp Sliced almonds
- Peel the rhubarb and reduce to compote with 3 tablespoons of sugar – set aside, crumble the bisquit and mix well with the melted butter. Press on a cake plate with a cake ring as a base.
- Mix quark, Philadelphia, cremefine, vanilla sugar, 1pk bourbon vanilla sugar, 70ml maple syrup and 1/3 of the rhubarb compote to a homogeneous mass. Stir in 2 packs of Gelatinefix well. Whip the cream until stiff and fold into the mixture. Spread on the crumb base.
- Mix the remaining rhubarb compote well with 2Pk Gelatinefix and spread over the quark cream mixture. Spread the desiccated coconut on top.
- 4 Halve roughly the same size strawberries and set aside. Cut the remaining strawberries into flakes and marinate with 2 tablespoons of maple syrup. Place over the desiccated coconut. Bring the cake topping with water, 1 tablespoon maple syrup and lemon juice to the boil according to the instructions and pour over the strawberries. Garnish with half the strawberries and the almonds. ———–Enjoy your meal——————
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