Quick Dessert with Rhubarb and Strawberries

A light spring dessert that saves you from a dilemma when you dont know how to use up rhubarb by mid-June, as it contains too much oxalic acid later. Use it in combination with strawberries and cream in this simple recipe.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Rhubarb

  • 100 g Sugar, white

  • 3 spoons Water

  • 300 g Strawberries

  • 1 bag Sugar, white

  • 1 dl Sweet cream

Steps

  1. Peel the rhubarb stalks and cut them into 1 cm thick pieces. Place them in a pot along with 70 grams of sugar and three tablespoons of water. Bring to a boil while stirring, then reduce the heat and cook for another 10 minutes. Remove from heat and let cool to room temperature.

  2. Rinse the strawberries under running water, clean them, and cut into pieces. Add the remaining sugar and vanilla sugar to them, mash them smoothly, then mix with the drained rhubarb.

  3. Whip the sweet cream, then fold it into the strawberry-rhubarb mixture. Pour the cream into glasses and place them in the refrigerator for a couple of hours. Before serving the dessert, garnish it with freshly sliced strawberries.

Nutrition Information (Per 100g)

  • Calories: 64.92 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 15.4 g
    • Sugars: 12.83 g
  • Protein: 0 g
  • Fiber: 1.18 g