in Dessert Recipes

Strawberry-Rhubarb Dessert

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Ingredients for 4 servings:

  • 350 g rhubarb, washed and peeled
  • 350 g strawberries, washed and cleaned
  • 4 tbsp, heaped sugar
  • some water
  • 40 g cornstarch
  • some vanilla or tonka bean, ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Cook the rhubarb with a little water and 2-3 heaped tablespoons of sugar for 15-20 minutes, or longer if necessary, until very soft. Add the strawberries and cook for a few minutes until they are also soft. Purée thoroughly with a hand blender. Mix the cornstarch with a little cold water until smooth, whisk into the boiling purée, and bring to a boil briefly while stirring. Sweeten to taste and refine with vanilla or, even better, tonka bean. Divide the purée among dessert bowls or glasses and chill. Serve with vanilla sauce or whipped cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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