I could not believe it… it’s rhubarb time again!? Yay!!!?! Or at least it seems it rhubarb season already. I saw it the other day in the supermarket and had to buy several of those green and red stalks. I am a rhubarb addict! Well… as you can see I made something with it: Rhubarb Strawberry Tiramisu. It’s so good ;)

To be honest – I was a bit surprised to see rhubarb this early in the stores. Normally it takes up until mid-March for it to appear in supermarkets here in the area. It seems like climate change is for real and we experience a change in (fruit and veggie) seasons ;) Well… no matter if that’s the reason or not – it’s a bit strange.

As you can see I had to buy some. Rhubarb is something I can’t resist. Normally I buy my fruits and veggies when they are in season and available from farmers nearby. If you buy local stuff you can avoid that your veggies, fruits, and berries have to travel around the globe just to end up on your plate. That is good for the planet and for you too since the stuff stays fresh when you get it. It also means you do not get everything all year round. So I hope that rhubarb was from a greenhouse somewhat nearby and not from a rhubarb farm in Australia ;) Did not check the label… might have to do that next time.

Anyway. Normally I do have some rhubarb stored in my freezer that almost get’s me throughout the year, but this time I did not freeze enough and my supply did not last that long. That’s probably the reason why I could not resist the rhubarb. It called my name ;) So did the strawberries. They are definitely not from a place nearby… so sorry for that. My excuse: I needed something in addition to the rhubarb… Normally I really do not by strawberries this early. They are just not as good as the ones that you get in summer.

Well… since I do not want to promote buying stuff that is not in season I suggest you forget about this dessert for now but save it somewhere and when everything is available from local farmers in the supermarkets you come back and make it. Deal?! ;)

INGREDIENTS / ZUTATEN

DIRECTIONS / ZUBEREITUNG

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Rhubarb Strawberry Tiramisu

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• Author: Bake to the roots
• Prep Time: 25m
• Cook Time: 5m
• Total Time: 30m
• Yield: 4
• Category: Dessert
• Cuisine: German

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Description

Delicious version of the classic Italian dessert: Tiramisu with rhubarb and strawberries. 

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Ingredients

For the compote:

16 oz. (450g) rhubarb, diced

5.3 oz. (150g) strawberries, diced

1/4 cup (60ml) rhubarb juice

1 tsp. vanilla extract

2 tbsp. sugar

0.5 oz. (15g) cornstarch

2 tbsp. water

3-4 tbsp. amaretto

For the cream:

2 eggs, divided

8.8 oz. (250g) mascarpone

12.3 oz. (350g) cream cheese

2 tbsp. sugar

6-7 ladyfingers

strawberries/mint leaves/pistachios for decoration

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Instructions

1. Wash and peel the rhubarb if necessary and cut into small dices. Wash the strawberries, let drain and cut into dices as well – set aside separately. Mix the rhubarb juice with the vanilla extract and sugar in a small saucepan and heat up until the sugar dissolves completely. Reduce the heat, add the rhubarb and let simmer for about 3-4 minutes. The rhubarb should be soft(er) but not fall apart completely. Mix the cornstarch with the water and add to the saucepan. Heat up and mix until the compote starts to thicken. Take off the heat and mix in the strawberries and amaretto. Set aside to cool down completely.

 

2. Divide the eggs for the cream. Whip the egg whites until stiff peaks form. Add the egg yolks with mascarpone, cream cheese and sugar to a bowl and mix until well combined. Fold in the egg whites to get a nice fluffy cream.

 

3. To assemble the desserts add some of the cream to each glass, break the ladyfingers into smaller pieces and add on top, then add a layer of compote and finish with the remaining cream. If you have some compote left, use it to decorate or sliced strawberries, mint leaves, chopped pistachios… whatever you like ;)

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Notes

Enjoy layerin’!

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Rhabarber Erdbeere Tiramisu

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• Author: Bake to the roots
• Prep Time: 25m
• Cook Time: 5m
• Total Time: 30m
• Yield: 4
• Category: Nachtisch
• Cuisine: Deutsch

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Description

Erfrischend leckeres Tiramisu mit Rhabarber und Erdbeeren. Den italienischen Klassiker kann man auch abwandeln ;)

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Ingredients

Für das Kompott:

450g Rhabarber

150g Erdbeeren, gewürfelt

60ml Rhabarbersaft oder Nektar

1 TL Vanille Extrakt

2 EL Zucker

15g Speisestärke

2 EL Wasser

3-4 EL Amaretto

Für die Creme:

2 Eier, getrennt

250g Mascarpone

350g Frischkäse

2 EL Zucker

6-7 Löffelbiskuit

Erdbeeren/Minze/Pistazien für die Dekoration

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Instructions

1. Für das Kompott den Rhabarber schälen und in kleine Würfel schneiden. Die Erdbeeren waschen, abtropfen lassen und dann vom Grün befreien und ebenfalls in Würfel schneiden. Separat zur Seite stellen. Den Rhabarbersaft mit dem Vanille Extrakt und dem Zucker in einen kleinen Topf geben und erhitzen, bis sich der Zucker aufgelöst hat. Den Rhabarber dazugeben und für 3-4 Minuten leicht köcheln lassen. Der Rhabarber soll weicher sein, aber möglichst noch nicht komplett zerfallen. Die Speisestärke mit dem Wasser glatt rühren, zum Rhabarber dazugeben und so lange verrühren, bis das Kompott andickt. Vom Herd nehmen und die Erdbeeren und Amaretto daruntermischen. Zur Seite stellen und komplett abkühlen lassen.

 

2. Für die Creme die Eier trennen. Das Eiweiß steif schlagen. Die Eigelbe mit dem Mascarpone, Frischkäse und Zucker in einer Schüssel glatt rühren und dann das steif geschlagene Eiweiß unterheben.

 

3. Die Dessergläser bereitstellen und dann eine Schicht Creme einfüllen, die Löffelbiskuit in kleine Stücke brechen und auf die Gläser verteilen, dann das Kompott darauf geben und mit einer zweiten Schicht Creme abschließen. Mit etwas Kompott und/oder Erdbeerscheiben, Minze und Pistazien dekorieren.

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Notes

Enjoy layerin’!