Strawberry rhubarb dessert with elderflower cream

    3 hours 25 min

    This light and fruity dessert is made up of layers of stewed rhubarb, elderflower flavoured cream and pureed strawberries. A simply delicious summer dessert!

    3 people made this

    Makes: 4 -6 Portionen

    • For the stewed rhubarb
    • 600g rhubarb
    • 2 oranges, juiced
    • 2 tablespoons sugar
    • 4 teaspoons vanilla sugar
    • For the creamy topping
    • 250g quark (fat free soft cheese)
    • 100ml elderflower syrup or elderflower cordial
    • 200ml double cream
    • For the strawberry topping
    • 500g strawberries, fresh or frozen
    • 2 tablespoons caster sugar
    • lemon balm leaves for garnish

    Prep:15min  ›  Cook:10min  ›  Extra time:3hr  ›  Ready in:3hr25min 

    1. Trim and peel rhubarb if stalks are thick and cut into slices. Place orange juice, sugar and vanilla sugar in a saucepan; bring to the boil. Stir in rhubarb and cook till rhubarb is soft.
    2. Allow rhubarb to cool, then spoon into tall dessert glasses and refrigerate.
    3. Whisk quark with elderflower syrup till smooth. Whip cream til soft peaks form; fold into quark mixture.
    4. Puree half of the strawberries with the sugar. Cut remaining berries in half and place on the rhubarb compote. Spread with quark mixture and then with strawberry puree. Garnish with lemon balm leaves and serve.

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