Rhubarb Strawberry Torte

Name: Rhubarb Strawberry Torte
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: Global
Ingredients: 5 teaspoons cornstarch; 476 milliliters heavy whipping cream, whipped; 24 ladyfingers, split; 4 drops red food coloring, optional; 732 grams chopped fresh or frozen rhubarb; 170 grams packages each) strawberry gelatin; 150 grams sugar, divided; 1 teaspoon vanilla extract; 1 Tbsp cold water; 12 servings Fresh strawberries and additional whipped cream

Rhubarb Strawberry Torte is a dessert that serves 12. One serving contains 403 calories, 6g of protein, and 18g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 40 minutes. It is perfect for Mother's Day. Head to the store and pick up cornstarch, strawberry gelatin, sugar, and a few other things to make it today.

Instructions

In a large saucepan, bring rhubarb, water and 1/2 cup sugar to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until rhubarb is tender. Cool slightly. Set aside 1 cup rhubarb liquid for glaze.

Ingredients you will need

Rhubarb

Glaze

Sugar

Water

Equipment you will use

Sauce Pan

Place rhubarb and remaining liquid in a blender or food processor; cover and process until pureed.

Ingredients you will need

Rhubarb

Equipment you will use

Food Processor

Blender

Return to saucepan. Bring to a boil; stir in gelatin until dissolved. Stir in vanilla. Cover and chill for 1 hour or until slightly thickened.

Ingredients you will need

Gelatin

Vanilla

Equipment you will use

Sauce Pan

Meanwhile, for glaze, combine reserved rhubarb liquid and remaining sugar in a small saucepan. Bring to a boil. In a small bowl, combine cornstarch and cold water until smooth; whisk into boiling mixture. Cook and stir until thickened.

Ingredients you will need

Corn Starch

Rhubarb

Glaze

Sugar

Water

Equipment you will use

Sauce Pan

Whisk

Bowl

Remove from the heat. Stir in food coloring if desired. Cover and refrigerate overnight.

Ingredients you will need

Food Color

Gradually fold whipped cream into rhubarb mixture. Arrange 17 split ladyfingers on the bottom and 26 around the edge of an ungreased 9-in. springform pan.

Ingredients you will need

Whipped Cream

Ladyfingers

Rhubarb

Equipment you will use

Springform Pan

Spread half of the rhubarb mixture into pan. Arrange remaining ladyfingers over rhubarb mixture; carefully spread with remaining rhubarb mixture. Cover and chill overnight. Carefully spread glaze over top.

Ingredients you will need

Ladyfingers

Rhubarb

Glaze

Equipment you will use

Frying Pan