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."
Ingredients
- 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
Reviews
I love this recipe and my huge family requests this every Easter since the original issue came out. It tastes like sour patch kid candy. Its sweet and tart and looks beautiful. A little tip, if if you use the hard lady finger cookies, just trim the bottoms of them before you arrange them. They will stand at attention for you ;)
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.
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