- 6 cups chopped fresh or frozen rhubarb
- 1 cup water
- 3/4 cup sugar, divided
- 2 packages (3 ounces each) strawberry gelatin
- 1 teaspoon 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. 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.
Reviews forRhubarb Strawberry Torte
"OK - filling is tremendous. Recipe doesn't specify, but use SOFT ladyfingers, not the crispy type. Instructions for glaze produce a clumpy mess. My suggestion is to bake a vanilla sponge...cut in thirds...use the filling between layers....frost the whole thing w/ stabilized whipped cream."
"I have made this recipe multiple times since the torte (actually a charlotte) graced the cover of TOH in 2004. It is one my husband requests for special occasions, and I actually have kept a stash of frozen rhubarb and ladyfingersfor making this recipe later in the summer. As this recipe is written, it is VERY labor intensive, but absolutely scrumptious. The ladyfingers can be tricky to keep upright in the springform pan, especially if you are using the crunchy, Italian-style ones. I prefer to use the soft ladyfingers from the supermarket bakery, since the crunchy ones need at least overnight in the completed torte to soften up. I have also substituted fat-free whipped topping for the full-fat whipped cream with absolutely no problems."