Cakes with rhubarb and strawberries like in the good old days made by Granny! Childhood memories, I love them.

Sour stalks with a sweet breeze of strawberries sprinkled with lemon juice will rise up a burst of flavors. Yogurt made with coconut milk accompanied with rhubarb strawberry compote spiced with licorice salt form Iceland will give a special taste. What about rhubarb strawberry jam? Great idea to stock some glasses, the jam can be used for several desserts. The Chef’s Handyman team favorites the coconut yogurt served with rhubarb strawberry compote.

Rhubarb strawberry cake, vegetarian

Preheat the oven at 180°C or 350°F.

Chef’s Handyman, Rhubarb Strawberry Cake

Peel the rhubarb and cut the stalks into small pieces. Cube the strawberries. Place the pieces into a pan and sprinkle them with lemon juice. Cook on low heat with the lid on about 15 minutes.

Chef’s Handyman tip: Prepare 1.5 kg or 3 lb. of the jam. The jam can be used for several desserts.

To make the dough, combine 150 g or 5 oz. of sugar, 180 g or 6 oz. of grated almonds, 120 g or 4 oz. of durum wheat, 50 g or 1.5 oz. flour and 1 tbsp. baking powder. Mix 4 eggs with 180 g or 6 oz. of yogurt. Fold the wet mixture into the dry one. Add lemon rind and 8 tbsp. of the rhubarb strawberry compote.

Prepare one spring form (22 cm or 8 inches) with parchment paper. Pour the dough into the spring form. Bake in oven for 45 minutes. Add 2-3 tbsp. of the rhubarb strawberry compote on top. Sprinkle with decoration sugar and almond flakes. Bake for another 5 minutes. Test with a skewer if the cake is baked through. If still dough is sticking on the surface, than bake it for another 5 minutes. Take the cake out and cool on baking sheet. Sprinkle with agave syrup and lemon rind.

Dessert with coconut milk yogurt and rhubarb strawberry compote, vegan

Peel the rhubarb and cut the stalks into small pieces. Cube the strawberries. Place the pieces into a pan and sprinkle them with lemon juice. Cook on low heat with the lid on about 15 minutes. Add preserving sugar, black pepper (Tasmanian pepper), cook on low heat until the jam gelatinizes.

Chef’s Handyman, Dessert with Rhubarb and Strawberries

Roast the roughly grated nuts. Add 2 tbsp. of agave syrup.

Place the yoghurt in glasses or bowls. Add the compote, garnish with the nuts.

Rhubarb strawberry jam, vegan

Peel the rhubarb and cut the stalks into small pieces. Cube the strawberries. Place the pieces into a pan and sprinkle them with lemon juice. Cook on low heat with the lid on about 15 minutes. Add preserving sugar, black pepper (Tasmanian pepper), cook on low heat until the jam gelatinizes. Pour the jam into preserving glasses.

Chef’s Handyman, Rhubarb Strawberry Jam

Shopping list for 1 kg or 2 lb. rhubarb strawberry jam: 1 kg or 2 lb. rhubarb, 2 lb. preserving sugar, 3 lemons, 250 g or 8 oz. strawberries

Shopping list for 1 rhubarb strawberry cake: Same ingredients as for the jam, 150 g or 5 oz. sugar, 180 g or 6 oz. grated almonds, 120 g or 4 oz. durum wheat, 50 g or 1.5 oz. flour and 1 tbsp. baking powder, 4 eggs, 180 g or 6 oz. of yogurt, 1 lemon, 4 tbsp. decorating sugar, 5 tbsp. almond flakes

Shopping list for the coconut milk yogurt dessert with rhubarb strawberry compote for 4 serves: Same ingredients as for the rhubarb strawberry jam, 2 cups of coconut milk or soy yogurt, 50 g or 1.5 oz. nuts, 2 tbsp. agave syrup, 2 tsp. licorice salt.

Have a great start into the week, yours Chef’s Handyman team.