Dessert in a Glass with Strawberries and Rhubarb

When its too hot outside to heat up the kitchen by turning on the oven, desserts in a glass are a great solution. Their preparation is quick and easy, yet the desserts still impress with excellent taste and a beautiful appearance. One of them is a cheesecake in a glass, to which we added cooked strawberries and rhubarb, giving the dessert a pleasant tartness and freshness.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 5

Ingredients

  • 200 g Strawberries

  • 200 g Rhubarb

  • 50 g Sugar, white

  • 200 g Breadcrumbs, dried

  • 40 g Butter, unsalted

  • 300 g Yogurt, plain, from whole milk

  • 200 g Cheese, creamy

  • 2 spoons Powdered sugar

  • pieces Lemon zest, fresh

  • 1 teaspoon Vanilla, extract, natural

  • pieces Pistachio

  • pieces Mint

Steps

  1. Quickly rinse the strawberries under running water. Clean them and cut them into pieces, then place them in a bowl. Peel the rhubarb stalks if necessary, then cut them into approximately 3 cm long pieces and add them to the bowl with the strawberries along with granulated sugar.

  2. Heat the strawberries and rhubarb over moderate heat until the sugar completely dissolves, then bring to a boil and simmer gently for 10-12 minutes until the fruit softens and the sauce thickens slightly. If needed, you can add a little water while heating. Remove the cooked strawberries and rhubarb from the heat and let them cool.

  3. Melt the butter slowly in a bowl over low heat. Crush the cookies in a food processor or with a rolling pin. Mix them with the melted butter to form a crumbly mixture, then evenly distribute it into the glasses in which you will serve the dessert. Gently press the cookie crumbs to the bottom of the glasses using the back of a spoon. Place the glasses in the refrigerator.

  4. Next, prepare the cream by mixing together Greek yogurt, cream cheese, powdered sugar, and lemon zest. Add vanilla extract if desired. Stop mixing once you have a homogeneous cream. If needed, add a little more powdered sugar. Transfer the prepared cream into a piping bag.

  5. Take the glasses out of the refrigerator and pipe enough cream onto the cookie base to fill the glasses about three-quarters full. Add the cooled strawberries and rhubarb on top of the cream. Pipe a dollop of cream over the fruit.

  6. Refrigerate the dessert for at least 2 hours to chill thoroughly. Before serving, sprinkle crushed nuts over the cream if desired, and use mint leaves for decoration.

Nutrition Information (Per 100g)

  • Calories: 191.84 kcal
  • Fat: 9.81 g
    • Saturated Fat: 5.44 g
  • Carbohydrates: 20.77 g
    • Sugars: 8.9 g
  • Protein: 3.71 g
  • Fiber: 1.15 g

Advice

Instead of cream cheese, you can use mascarpone. If you don’t have rhubarb, you can substitute it with strawberries or other fruit.