Strawberry and Rhubarb Tiramisu. If using frozen, rinse under cold water to thaw slightly. Then boil gently, stirring occasionally, until a thick sauce is formed. When the strawberries ripen in May and June, we have lots of dishes with the berries.

Therefore, we can hardly wait for the strawberry season in spring. Combine apple juice, rhubarb and strawberries in a pan and gently cook until fruit is just tender, add honey for sweetness if desired. This stunning and incredibly tasty strawberry rhubarb is absolutely delicious and combines the best of my two favourite flavours, strawberry and rhubarb. You can cook Strawberry and Rhubarb Tiramisu using 10 ingredients and 7 steps. Here is how you cook that.

Ingredients of Strawberry and Rhubarb Tiramisu

Prepare 3 of stalks ★Rhubarb.
Prepare 5 tbsp of ★Sugar.
Prepare 200 ml of ★Water.
You need 1 of pack ☆Strawberries.
It's 30 ml of Kirsch or Champagne.
Prepare 3 tbsp of ☆Sugar.
It's 500 grams of ○Strained yogurt or Fromage Blanc.
You need 4 tsp of ○Sliced almonds.
You need 3 tbsp of Vanilla sugar or sugar.
You need 8 of biscuits Biscuits.

Peel the rhubarb where it is thickest. Leave some of the peel to have some tartness to balance the sweetness of the other ingredients. Rhubarb Strawberry Pavlova with Cardamon Cream. Maple Roasted Pumpkin and Allspice Babka with Cinnamon Icing.

Strawberry and Rhubarb Tiramisu instructions

There are two kinds of Rhubarb. Pictured to the right is red rhubarb..
Wash the rhubarb, cut it into small pieces, then put it in a pot. Add the water, sugar, and the cut vanilla beans. Cook on medium heat for 15 minutes while skimming off the scum. After that, leave to cool..
Wash the strawberries, cut off the tops and then quarter. If they are small, cut in half. In a pot, also add in the sugar and the champagne and let it sit for a while. Simmer the vanilla beans again for 10 minutes..
While simmering them, skim the scum off again. Once it's done, let it cool again..
Break up the biscuits and put them into the containers. Then pour in the rhubarb syrup. About 2 tablespoons per glass and then let it sit..
Combine the strained yogurt and vanilla sugar and mix well. Add the rhubarb compote and then add the yogurt on top..
Then add the strawberry compote on top and chill for 6 hours to overnight. Top with roasted almonds before serving and dig in!.

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