- 2 cups sliced fresh or frozen rhubarb
- 1/3 cup water
- 2 tablespoons plus 4-1/2 teaspoons sugar, divided
- 3 tablespoons plus 1 teaspoon strawberry gelatin
- 2/3 cup heavy whipping cream
- 1/4 teaspoon vanilla extract
- 14 ladyfingers, split
- 1 teaspoon cornstarch
- 1 teaspoon cold water
- 1/2 cup sliced fresh strawberries
- In a small saucepan, bring the rhubarb, water and 2 tablespoons sugar to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until rhubarb is tender. Cool slightly. Cover and refrigerate 1/3 cup rhubarb liquid for glaze.
- Place rhubarb and remaining liquid in a blender; cover and process until pureed. Return to saucepan. Bring to a boil; stir in gelatin until dissolved. Refrigerate for at least 15 minutes or until slightly thickened.
- Meanwhile, in a large bowl, beat cream until it begins to thicken. Add vanilla; beat until stiff peaks form. Fold whipped cream into rhubarb mixture.
- Arrange half of the ladyfingers on the bottom of an ungreased 6-in. springform pan. Spread half of the rhubarb mixture into pan. Arrange remaining ladyfingers over rhubarb mixture; carefully spread with remaining rhubarb mixture. Refrigerate for 8 hours or overnight.
- Transfer reserved rhubarb liquid to a small saucepan; stir in remaining sugar. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Spread over rhubarb layer. Arrange strawberry slices over glaze. Remove sides of pan. Yield: 4 servings.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Strawberry Rhubarb Torte
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Been making and inhaling this delectable stuff in spring for about 50 years. The recipe as printed is easy to follow. Why in Heaven's name anybody would suggest the lady fingers should be listed at the beginning of the ingredients is beyond me! People, READ a recipe in its entirety - with a magnifying glass, if need be, BEFORE you begin cooking! That was my first instruction when I began cooking/baking at the age of ....10? Years later, my home ec. teacher would have fits if we didn't read our recipe first and then assemble all ingredients in the order they would be used. Thanks for printing this - it absolutely tastes of Spring! Have to agree, though, with the cook who said this web site is SLOW! It.....realllly.......IS....Slooooow....!
Haven't tried yet but this recipe will definately be used during rhubarb season. Anyone thinking this recipe is hard doesn't cook very much!
Haven't tried yet but this recipe will definatly be used during rhubarb season. Anyone thinking this recipe is hard doesn't cook very much!
I usually have a hard time finding rhubarb, but this will be the first thing I make when I do.
Fantastic, so worth the time!