Strawberry Rhubarb Tiramisu

Clean rhubarb, rinse and cut into pieces about 3 cm long.

Bring to a boil with 5 tbsp water and simmer on low heat for about 5 min while stirring.

Season with 2-3 tbsp sugar.

Mix pudding powder and 1 tbsp water until smooth. Stir into the rhubarb and let it boil briefly while stirring. Cool.

Whip the cream until stiff. Stir liqueur, mascarpone, curd and 2 tbsp sugar until smooth. Fold in whipped cream and set aside to cool.

Cut fruit base into 4 cake pieces and place in a bowl (approx. 2 liters capacity) with the tops facing up. Pour half of the mascarpone cream on top. Spread the rhubarb compote evenly on top and spread the remaining cream on top. Leave to cool for at least 1 hour.

Before serving, rinse strawberries, clean, cut in half and spread evenly on top of the crem.

Rhubarb, Rhubarb Botanically it is a vegetable and tastes best until the end of June (24th/John’s Day). After that, the plant is fully grown and no longer so fruity and tender. Moreover, following its content of oxalic acid increases considerably.

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