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Rhubarb Strawberry Torte

 Rhubarb Strawberry Torte
Norma Wehrung of Getzville, New York writes, "This pretty dessert has been a special favorite for years. Recently, it received raves from my card club."
12 ServingsPrep: 40 min. + chilling


  • 6 cups chopped fresh or frozen rhubarb
  • 1 cup water
  • 3/4 cup sugar, divided
  • 2 packages (3 ounces each) strawberry gelatin
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 4-1/2 teaspoons cornstarch
  • 1 tablespoon cold water
  • 4 drops red food coloring, optional
  • 2 cups heavy whipping cream, whipped
  • 24 ladyfingers, split
  • Fresh strawberries and additional whipped cream


  • In a large saucepan, bring rhubarb, water and 1/2 cup sugar to a
  • boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until
  • rhubarb is tender. Cool slightly. Set aside 1 cup rhubarb liquid for
  • glaze. Place rhubarb and remaining liquid in a blender or food
  • processor; cover and process until pureed.
  • Return to saucepan. Bring to a boil; stir in gelatin until dissolved.
  • Stir in vanilla. Cover and chill for 1 hour or until slightly
  • thickened.
  • Meanwhile, for glaze, combine reserved rhubarb liquid and remaining
  • sugar in a small saucepan. Bring to a boil. In a small bowl, combine
  • cornstarch and cold water until smooth; whisk into boiling mixture.

2 of 2

Rhubarb Strawberry Torte (continued)

Directions (continued)

  • Cook and stir until thickened. Remove from the heat. Stir in food
  • coloring if desired. Cover and refrigerate overnight.
  • Gradually fold whipped cream into rhubarb mixture. Arrange 17 split
  • ladyfingers on the bottom and 26 around the edge of an ungreased
  • 9-in. springform pan. Spread half of the rhubarb mixture into pan.
  • Arrange remaining ladyfingers over rhubarb mixture; carefully spread
  • with remaining rhubarb mixture. Cover and chill overnight. Carefully
  • spread glaze over top. Remove sides of pan. Garnish with
  • strawberries and whipped cream. Yield: 12 servings.
Nutritional Facts: 1 slice equals 305 calories, 16 g fat (9 g saturated fat), 84 mg cholesterol, 149 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.