Rhubarb & strawberries – two great friends dress up for the feast on the plates

Those two have a great time! Strawberry and rhubarb are best friends. They hit jams, compotes or desserts. Together they are unbeatable. The classic tiramisu will be substituted for a light and creamy breeze of summer. Within no time, a fruity and delicious dessert can be prepared.

Chef’s Handyman, strawberry rhubarb tiramisu

Rhubarb strawberry tiramisu

To make the compote, cut the strawberries and the rhubarb into pieces. Place them in a pan. Add 6 tbsp. of preserving sugar, 1 tbsp. of lemon rind and 1 tbsp. of lemon juice. Cook on medium heat for 15 minutes. Remove the compote from the heat.

Place the sponge fingers in bowls. Sprinkle them with espresso coffee and Lillet red aperitif liqueur. Add the compote on top of the sponge fingers. If the tiramisu will be served for kids, please substitute the liqueur for woodruff or rhubarb syrup.

For the vegetarian cream, combine 300 g or 10 oz. of mascarpone, 150 g or 5 oz. of curd cheese, 1 tbsp. of lemon rind and 1 tbsp. of lemon juice, 2 tbsp. of vanilla sugar and 50 g or 1.5 oz. of sugar. Whip the cream and fold it under the mixture. Season the cream to taste with 1-2 tbsp. of rose blossom water.

Chef’s Handyman, strawberry rhubarb tiramisu

For the vegan cream, combine, 300 g or 10 oz. of vegan yogurt, 150 g or 5 oz. of silk bean curd, 2 portion of egg replacement, 1 tbsp. of lemon rind and juice, 2 tbsp. vanilla sugar and 60 g or 2 oz. of sugar. Fold in 2 dl or 5 fl.oz. of whipped soy cream. Season the cream to taste with rose blossom water.

Pour the cream on top of the compote in the prepared bowls. Garnish with a strawberry. Cool the tiramisu in the fridge for one hour.

Shopping list for the vegetarian version: 300 g or 10 oz. mascarpone, 150 g or 5 oz. curd cheese, 1 lemon, 2 tbsp. vanilla sugar, 50 g or 1.5 oz. sugar. 1 cup whipped cream, 1-2 tbsp. rose blossom water, 400 g or 14 oz. strawberries, 400 g or 14 oz. rhubarb, 5 tbsp. preserving sugar, sponge biscuits, Lillet red aperitif, 1 cup espresso coffee.

For the vegan cream, combine, 300 g or 10 oz. vegan yogurt, 150 g or 5 oz. silk bean curd, 2 portion egg replacement, 1 lemon, 2 tbsp. vanilla sugar and 60 g or 2 oz. of sugar. Fold in 2 dl or 5 fl.oz. whipped soy cream, 1-2 tbps. rose blossom water, 400 g or 14 oz. strawberries, 400 g or 14 oz. rhubarb, 5 tbsp. preserving sugar, sponge biscuits (e.g. Alnatura), Lillet red aperitif, 1 cup espresso coffee.

Sweet greetings, enjoy the strawberry rhubarb tiramisu, your Chef’s Handyman team.