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Strawberry rhubarb dessert with elderflower cream recipe

Strawberry rhubarb dessert with elderflower cream recipe


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  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Rhubarb desserts

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

IngredientsMakes: 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

MethodPrep: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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Reviews & ratingsAverage global rating:(2)


1. Mix in a blender sorrel, honey, sparkling water and 300g icing sugar, strain through a fine sieve. Chill and then put through an ice cream maker.

Rhubarb and Strawberries

1. Slice rhubarb into 3 cm pieces and cut strawberries in halves. Add the rhubarb, vanilla bean and 50g icing sugar into a pot and slowly cook with a lid. Once the rhubarb is soft add strawberries and remove from the heat, set aside in the fridge.

Meringues & Assembly

1. Whip the egg whites until soft peaks form, slowly add icing sugar incorporating little by little until a a stiff soft meringue forms( about ten minutes) crumble the freeze dried raspberries into the mix and put into a piping bag. Pipe onto a parchment paper lined pan long lines of the mix and dry in a 60 degree dehydrator.

2. Assembly: Place a few spoons of the strawberry and rhubarb mixture onto the plate, arrange a few meringues around the plate. Use a warm scoop and add a spoon of sorbet to the middle of the plate, garnish with fresh sorrel leaves and fresh elderflowers, you can even crumble a freeze dried raspberry over the plate for an added touch!


Strawberry rhubarb mascarpone galette

This strawberry rhubarb mascarpone galette has a delicious sweet tart flavor wrapped up in a flaky, nutty spelt crust.

Every spring I find myself making a strawberry rhubarb mascarpone galette. Not just once or twice but almost every week. Desserts like galette speak to my heart–imperfect and rustic. No fancy lattice work. No crimping. And no blind baking. Simply roll out the dough, add your favorite fruit filling, and fold over the edges to form a delicious tart.

The foundation of a great galette is its crust. After years of making galettes, I have discovered Rosy Levy Beranbaum’s genius addition of cream cheese to the dough gives the crust the most tender yet flaky texture. The fats and milk solids in the cream cheese inhibit gluten formation making the dough more pliable and easy to roll.

I also used a combination of spelt flour and almond meal to create a nuttier crust. Adding a layer of mascarpone and almond meal also gives a subtle richness to the galette. If you’re making this galette on a particularly warm day, try to keep the equipment and dough cool otherwise the dough will stick like crazy to the rolling pin and work surface.

After fifty minutes in the oven, you get to experience spring’s perfect pairing wrapped in a flaky, tender crust with their juices oozing all over the sheet pan. I love the classic sweet tart combination of this strawberry rhubarb mascarpone galette, best served still warm from the oven with a generous scoop of vanilla ice cream. If left alone, I might be tempted to polish off the whole thing. This strawberry and rhubarb mascarpone galette is the perfect celebration of spring, humble, delicious, and moreish.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram. We truly appreciate your feedback and incorporate them to continually improve our recipes.


A Midsummer’s Night Picnic

We, as a family, celebrated Midsummer’s Eve many years ago we went to Fountains Abbey to see Shakespeare’s play “A Midsummer Night’s Dream” being performed amongst the old ruins.

We trekked across the grass armed with picnic baskets, cushions, a fold-up picnic table and waited with anticipation for the play to start…….sitting on the grassy bank with the stars and moon as our only light.

I remember candles were scattered about the abbey as we watched as the ancient play unfold. It was a magical evening that I will never forget even my daughter who was only five years old at the time still remembers this special evening.

I offered to make the picnic, and I remember that I made Coronation Chicken, little pies and pasties filled with tender chicken and pink ham, sandwiches of all sorts along with fresh green salads and a large fruit cake.

Elderflower and Strawberry Cordial/Syrup

I know we took wine, as well as “squash” and juice, but had I made today’s recipe for Elderflower and Strawberry Cordial back then, I feel sure that would have been on the Midsummer Night picnic menu too.

And so my recipe for today is fruity and floral, to celebrate summer’s bounty, and as well as mixing this pretty pink cordial with water or lemonade, you can also create a fabulous cocktail by mixing it with sparkling wine or champagne.

Have a wonderful Midsummer’s Eve and Day, and do let me know what customs and traditions you follow for this special night! Karen


25+ tasty rhubarb recipes

If you have a glut of rhubarb you'll never be stuck for a fantastic dessert recipe - from a classic rhubarb crumble to sophisticated crème brûlée.

Early spring is the season for the return of rhubarb, and there are few things more wonderful than seeing its distinctive shade of neon pink in farmer markets in the early months of the year.

Forced rhubarb arrives early in the year between January and March grown in the dark, forced rhubarb have lighter coloured stems and are more tender and delicate than those grown in the open (those tend to be thicker-stemmed, bright red, and appear from April to June).

Good Housekeeping Institute Cookery School Head Tutor, Cher Loh, tells us the best way to prepare the vegetable is, "to wash the stalks well and make sure to discard any leaves as they contain toxic levels of oxalic acid. If the rhubarb is young and tender, chop them into 1-inch pieces and they are ready to be cooked. If it has fibrous strings on the outside, peel them off first like you would with celery before chopping".

There are two classic ways to cook rhubarb &ndash bake or lightly stew. Whichever option you choose, keep an eye on the cooking time. Overcooking rhubarb will give a mushy result &ndash best then to use it as a compote, perfect to go with your breakfast yoghurt and granola.

Stewing or poaching is a fuss-free and quick way to cook rhubarb &ndash Cher recommends to simply keep it at a low simmer in a saucepan with sugar, a splash of water, and a generous squeeze of orange juice. He suggests for a lightly spiced version, add in a cinnamon stick, couple of cloves and a star anise. It should take no more than 8 to 10 minutes for the rhubarb to be tender &ndash a knife should go through with no resistance.

Cher suggests to bake, you can toss chopped rhubarb with some light brown sugar or honey, spread in a single layer on a baking sheet and into a 180˚C fan oven for about 15 minutes (or longer, depending on the thickness of rhubarb). If you find your cooked rhubarb has lost its vibrant crimson colour, add some strawberry flavoured gelatine or a drop of red food colouring.

"If you fancy playing around with flavours, stir through some vanilla, candied or grated ginger, citrus zest, or chopped frozen berries after the rhubarb has finished cooking" says Cher, "or for a Persian touch, opt for a teaspoon or two of orange blossom or rosewater". They make a great accompaniment to an elegant sponge cake for afternoon tea and can elevate a simple weeknight dessert when paired with a scoop of clotted cream or vanilla ice-cream.

Cher runs regular cookery classes at the Good Housekeeping Institute Cookery School. Classes cover a broad range of topics from kitchen skills to world cuisines and are designed for a variety of ages and abilities. For more information, or to purchase gift vouchers, head to the cookery school page.

Here we roundup the best rhubarb recipes, from rhubarb gin and plum cake to rhubarb and apple cobbler. Plus, a few of our favourite rhubarb cocktails.


Our Very Best Rhubarb Recipes


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Rhubarb, the delicious spring and summer treat, shines in this brown betty cooked right on the grill.

Get the Recipe:Grilled Rhubarb Brown Betty

Grilled Rhubarb and Strawberry Compote with Grilled Pound Cake

We start to see giant leaves and shoots of rhubarb in spring. What better way to celebrate the vibrant ruby colored stalks than to grill them in a foil pack? Paired with strawberries and a few other ingredients, the rhubarb cooks down into the perfect sweet and tangy compote for grilled pound cake.

Get the Recipe:Grilled Rhubarb and Strawberry Compote with Grilled Pound Cake

Rhubarb Short Ribs

Dollop rhubarb jam on your short ribs midway through cooking. By the time the ribs are fall-off-the-bone tender, the jam will have reduced into a deliciously thick and syrupy glaze.

Get the Recipe:Rhubarb Short Ribs

Strawberry Rhubarb Crisp

Ina dresses up the classic spring combination of strawberry and rhubarb with a buttery oat topping and orange zest and juice.

Get the Recipe:Strawberry Rhubarb Crisp

Rhubarb Jam Bars

Although rhubarb and strawberries are a popular duo, Valerie skips the berries for these simple dessert bars. Valerie says it’s because “I think rhubarb deserves to be its own star.”

Get the Recipe:Rhubarb Jam Bars

Rhubarb Gelatin with Cream

This is just the thing to make when spring rhubarb is plentiful, slender and pink. (The rosier your stalks, the prettier the dessert.)

Get the Recipe:Rhubarb Gelatin with Cream

Grandma’s Strawberry-Rhubarb Pie

If you’re a fan of good, old-fashioned pie, you’ll love this recipe. It requires a bit of work to make but is completely worth it. The homemade crust is flaky and buttery, and the strawberry-rhubarb filling is perfectly sweet and delicious.

Get the Recipe:Grandma’s Strawberry-Rhubarb Pie

Rhubarb Spritz

Valerie&rsquos rhubarb spritz is almost too pretty to drink! To achieve the perfectly pink color, she simmers rhubarb with sugar and lemon to form a syrup, which she combines with elderflower liqueur and chilled prosecco or club soda.

Get the Recipe:Rhubarb Spritz

Rhubarb Crumble

Serve this oat-and-hazelnut-topped rhubarb crumble warm, with freshly whipped cream or vanilla ice cream.

Get the Recipe:Rhubarb Crumble

Baked Donuts with Blood Orange, Rhubarb and Blueberry Glaze

Molly&rsquos baked donuts are almost too cute to eat! She tops each donut with a colorful glaze and pretty sprinkles.

Get the Recipe:Baked Donuts with Blood Orange, Rhubarb and Blueberry Glaze

Strawberry Rhubarb Upside-Down Cake

Sweet strawberry and tart rhubarb are a pair that always harmonizes beautifully. Serve this cake with a dollop of whipped cream for the perfect spring dessert.

Get the Recipe:Strawberry Rhubarb Upside-Down Cake

Rumbarb

You might love rhubarb in your pies, but follow GZ’s lead and use it to make cocktails, too. He boils it down in a sweet syrup, then pairs it with a splash of pomegranate juice and two kinds of rum.

Upside-Down Rhubarb Bread

Turn pretty, pink rhubarb into an incredibly elegant upside-down cake. Simply invert the cake onto a platter to show off the colorful design.

Get the Recipe:Upside-Down Rhubarb Bread

Coconut Pudding with Roasted Rhubarb

Molly balances the tartness of the rhubarb by roasting it with sugar, vanilla and a pinch of salt, then serves the fruit directly on top of a sweet coconut pudding.

Get the Recipe:Coconut Pudding with Roasted Rhubarb

Raspberry Rhubarb Crostata

Ina&rsquos beautiful crostata is the perfect treat to serve a crowd. It&rsquos much easier to make than pie, but looks (and tastes) just as delicious.

Get the Recipe:Raspberry Rhubarb Crostata

Glazed Ham with Grape-Rhubarb Compote

Rhubarb isn&rsquot just for desserts. When reduced to a sauce with grapes, mustard and just a few spices, it becomes a delicious glaze for tender, salty ham.

Get the Recipe:Glazed Ham with Grape-Rhubarb Compote

Strawberry-Rhubarb Slump

The name may be unfamiliar, but a slump is in the family of cooked or stewed fruit with raised dough on top a cousin to the cobbler, a slump is topped with dumplings instead of biscuits. The effect is like pie, but easier to make.

Get the Recipe:Strawberry Rhubarb Slump

Geometric Rhubarb Tart

Sliced strategically, a stalk of rhubarb turns into an angular work of art when artfully arranged on a frangipane tart filling.

Get the Recipe:Geometric Rhubarb Tart

Strawberry-Rhubarb Buckle

Similar to a coffee cake, Geoffrey&rsquos strawberry-rhubarb dessert is topped with a cinnamon-sugar streusel and baked until golden. Serve with whipped cream or ice cream for a truly decadent spring dessert.

Get the Recipe:Strawberry-Rhubarb Buckle

Strawberry Rhubarb Shortcake

Layer a mixture of cooked rhubarb and strawberries with vanilla cake and freshly whipped cream.

Get the Recipe:Strawberry Rhubarb Shortcake

Strawberry Rhubarb Margaritas

A simple syrup helps to cut the tartness of the rhubarb in this refreshing seasonally-inspired margarita.

Get the Recipe:Strawberry Rhubarb Margaritas

Strawberry-Rhubarb Crumble

Strawberry, lemon juice and rhubarb come together in this rustic crumble. Add a dollop of whipped mascarpone topping for an elegant touch.

Get the Recipe:Strawberry Rhubarb Crumble

Rhubarb Custard Pie

Rhubarb, technically a vegetable, is known for its very tart flavor and the fact that only the stalks are edible. There are many varieties of rhubarb which account for how the stalks vary in color from a deep red to a pale green. Although the flavor is delicious on all kinds, this pie looks prettiest with the red-stalked varieties. Look for thinner stalks, they will be more tender and less fibrous than thicker stalks.

Get the Recipe:Rhubarb Custard Pie

Rhubarb Compote

Stew slightly sour rhubarb with sugar, honey and cinnamon until it’s soft enough to spoon over vanilla ice cream.

Get the Recipe:Rhubarb Compote

Rhuberry-Basil Pink Lemonade

This isn’t your ordinary pink lemonade, thanks to GZ’s use of all-natural colorings and flavors: a rhubarb-steeped syrup and a strawberry puree laced with fresh basil.

Get the Recipe:Rhuberry-Basil Pink Lemonade

Strawberry Fruit Salad with Rhubarb Simple Syrup

This fresh fruit salad is well worth a trip to the farmer&rsquos market. Assorted berries, mint and basil are tossed together and dressed with a sweet-tart rhubarb syrup.

Get the Recipe:Strawberry Fruit Salad with Rhubarb Simple Syrup

Lemon Bundt Cake with Berry Rhubarb Glaze

For a special occasion, dress a simple Bundt cake up with a sweet rhubarb glaze.

Get the Recipe:Lemon Bundt Cake with Berry Rhubarb Glaze

Rhubarb Upside Down Cake

The key to Geoffrey&rsquos classic upside-down cake? Before baking, he combines a mixture of rhubarb, sugar, honey, lemon and herbs. He sets half the liquid aside, then uses it as a syrup to drizzle on the finished dessert.


Strawberry Rhubarb Gratin Recipe

Serves 6 (Only 111 Calories per serving)

Preparation Time: 10 minutes
Cooking Time: 18 minutes

400g strawberries,
300g rhubarb (or 2-3 large sticks)
75g sugar
3 egg yolks
1/2 tsp vanilla extract
5 tbsp crème fraîche, or thick cream

1. Peel the rhubarb using a sharp knife, taking off all the stringy fibres. Wash well then cut into chunks.

2. In a pan, cook the rhubarb chunks and 40g sugar with 150ml water. Cover and simmer gently for 15 minutes.

4. Wash and hull the strawberries. Cut the bottoms off so they can stand neatly in a dish. If the strawberries are particularly big, cut them in half. Place the strawberries around the outside of 6 gratin dishes, and pile the rhubarb in the centre.

Now for the French makeover – time to be get saucy then be grilled

5. In a large bowl, whisk together the egg yolks with the rest of the sugar until the mixture is pale and creamy. Whisk in the crème fraîche (or thick cream) and vanilla essence.

6. Pour over the fruit then place under a hot grill for 2-3 minutes.

Enjoy with some poppy macarons (update: the recipe for Poppy and Rhubarb macarons is in my new book, Teatime in Paris!) on the side and you have a gluten-free, stress-free dessert. Voilà. Simplicity where oh-so-sweet strawberry meets acidic-but-comforting rhubarb. All it needs is some bubbly and we’re really talking red carpet treatment, n’est-ce pas?

Is your rhubarb too green like this? Why not replace steps 1-3 with my rhubarb compote recipe using hibiscus fruit tea?


Strawberry Rhubarb Galette

Written by Amie on Jul 7, 2020 · This post may contain affiliate links · This blog generates income via ads · Find our Privacy Policy here . · 1330 words. · About 7 minutes to read this article.

This rustic take on a classic Strawberry Rhubarb Pie features a flaky, golden pie dough that is rustically folded over a simple to make strawberry rhubarb filling. This delicious filling features fresh strawberries, rhubarb, orange zest, and elderflower liqueur for a nice floral summery-touch! Easy to make, gorgeous to look at, and an absolute delight to eat! Enjoy slightly warm with ice cream!

WHAT IS A GALETTE?

A Galette is a French dessert that is made from a free-form crust. More simply, galettes are essentially pies, but they do not require a pie dish, a tart pan, or really any sort of pan except for a baking sheet. They are made from, as mentioned above, a free-form pie crust – meaning that you basically just roll the pie dough out into a general circle shape, place the filling into the centre, then fold the edges up, and bake! So incredibly simple and easy! Plus, they’re absolutely beautiful-looking!

HOW TO MAKE THE PERFECT PIE DOUGH

To make the perfect pie dough for this Strawberry Rhubarb Galette should produce a crust that is flaky, tender, buttery, and delicately sweet. In order to achieve this, a few ingredients are needed, as well as proper technique.

THE INGREDIENTS

To create the pie dough, cold butter and cold water are absolute musts. Similar to making scones or biscuits, the reason the butter needs to be cold is so that once it hits the hot oven, the water within the butter quickly evaporates, leaving behind little air pockets. These little air pockets are what creates that flaky texture! The reason for the cold liquid is so that it doesn’t warm up the other ingredients, like the butter.

Another ingredient that I use in my pie doughs is vodka. Yes you heard me right – vodka! By using vodka, instead of water, it helps to inhibit gluten formation, and as we know, too much gluten = a tough final product! The reason for this is because water activates gluten, so by replacing the water with vodka it reduces the water content by 40% (vodka is 60% water, 40% ethanol). However, you need to be careful not to add too much vodka, as it may effect the flavor. Therefore, I like to use a 50% water and 50% vodka mix!

THE TECHNIQUE

The key to perfect pie dough is to handle it as little as possible. Handling the dough too much can result in the butter melting, which will create a dense dough. As well, over handling the dough by kneading it too much will result in excess gluten formation, and a subsequent tough dough. It is important to only knead the dough until it forms a shaggy dough. After a shaggy dough comes together, press it into a disk shape as best as you can and place it into plastic wrap, and then into the fridge for an hour. After an hour, remove the dough, let it warm up slightly on the counter for 5 minutes, then begin rolling it out!

Filling Ingredients

Strawberries: The sweet, summer berry is 1/2 of the main parts of the filling – try to find juicy, ripe, and bright red strawberries for the best flavor!

Rhubarb: Rhubarb is a sour vegetable that has a texture similar to celery and a taste similar to sour apples. Rhubarb makes for an excellent contrast to the sweet strawberries! I prefer to use the thinner rhubarb stalk, however if you can only find the large, wide ones just split them in half lengthwise.

Sugar: Obviously sugar acts as a sweetener in this Strawberry Rhubarb Galette!

Elder Flower Liqueur: The elder flower liqueur adds a beautifully floral touch to the galette. If you do not have elder flower liqueur, feel free to just omit it.

Orange Zest: The citrus zest works to brighten up the galette. Use lemon zest if you do not have any oranges.

Corn Starch: Corn Starch is extremely important in this galette recipe – it acts as the thickener for the filling! As the filling cooks, the strawberries release all their inner juices. These juices then mix with the corn starch and gel together to thicken into a jammy-sauce! Without corn starch, this Strawberry Rhubarb Galette would just be a soppy mess.

ROLLING, FILLING, & FOLDING THE STRAWBERRY RHUBARB GALETTE

Rolling out the pie dough for the Strawberry Rhubarb Galette is super easy – I swear! It does not need to be rolled out into a perfect circle, like with pie dough does. In fact, the more rustic looking the dough is, the better! Roll the dough out into a general circle or sq-oval shape, about 1/8 – 1/4″ thick.

Filling the Strawberry Rhubarb Galette is a little bit different than filling a typical Pie. With Pie, you typically pile the filling sky-high, so that you can have a nice thick slice of pie. With galettes, it’s a different story. You want to aim to have a rather flat and compact filling – otherwise the galette tends to get mushy. So, as a general rule, try to keep the filling as flat as possible, and leave about a 2-3” border around the edges, so you can properly fold the edges over.

Folding the Galette is also very straight forward. Essentially fold the edges up, over, and on top of the filling, overlapping the folds until it is completely folded.


Goat's Milk and Rhubarb Semifreddo

At his Beard House dinner, Fritz Knipschildt served an elaborate dessert of goat&rsquos milk and rhubarb parfait accessorized with tiny clouds of meringue, balsamic-glazed rhubarb, and other garnishes. For this version, we whittled down the accompaniments to only those that are the easiest to prepare and changed the central component to a semifreddo, which is a great dessert to make for a crowd.

Ingredients

  • Strawberry&ndashRhubarb Jam:
  • 1 1/2 cups sugar
  • 2/3 cup sliced strawberries
  • 2/3 cup diced rhubarb
  • 1 teaspoon lemon juice
  • Goat's Milk and Rhubarb Semifreddo:
  • 3/4 cup sugar, divided
  • 5 egg yolks
  • 3 cups goat&rsquos milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • Strawberry, Rhubarb, and Lemon Thyme Coulis:
  • 6 rhubarb stalks, diced
  • 2 cups strawberries, sliced
  • 2 cups water
  • 1 cup sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon elderflower syrup or elderflower liqueur, such as St. Germaine
  • 4 sprigs lemon thyme
  • Strawberry&ndashRhubarb Salad:
  • 1/2 cup thinly sliced rhubarb
  • 1/2 cup sliced strawberries
  • 2 tablespoons sugar

Method

To make the jam, combine the sugar, strawberries, rhubarb, and lemon juice in a pot and bring to a boil over medium heat. Continue to stir until it thickens to a jam-like consistency, about 20 minutes. Remove from the heat and let cool to room temperature. (Can be made a day or two ahead. Refrigerate until needed.)

To make the semifreddo, whisk together 1/2 cup sugar and the egg yolks. Set aside. Combine the goat&rsquos milk, heavy cream, and remaining 1/4 cup sugar in a pot stir to completely dissolve the sugar. Bring to a boil, then remove from the heat.

Vigorously whisk a third of the goat&rsquos milk mixture into the egg yolks and sugar. Stir the resulting mixture into the remaining goat&rsquos milk mixture. Cook over medium-low heat, stirring constantly, until it begins to thicken into custard. Remove from the heat and strain through a fine-mesh sieve. Whisk in the vanilla extract and refrigerate the custard overnight.

Stir 1 cup of the strawberry&ndashrhubarb jam into the cold custard. (Reserve the remaining jam for plating.) Freeze the custard in an ice cream maker according to the manufacturer's directions. Line a 9-inch loaf pan with enough plastic wrap to hang over the edges of the pan. Pour the custard into the pan and freeze until solid, about 2 hours.

To make the coulis, combine all of the ingredients in a medium pot and bring to a boil. Lower the heat and simmer for 10 minutes. Strain and let cool to room temperature.

To make the salad, combine the strawberries, rhubarb, and sugar in a small bowl and set aside.

To serve, ladle a little coulis into each serving bowl. Unmold the semifreddo by grabbing the plastic-wrap overhang and lifting it out of the pan. Slice the semifreddo into 1-inch-thick slices. Place a slice on top of the coulis in each bowl. Spread a thin layer of the reserved strawberry&ndashrhubarb jam on top of each slice of semifreddo. Top with a spoonful or two of strawberry&ndashrhubarb salad.


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