Best 2 Rhubarb Strawberry Torte Recipes
Embark on a tantalizing culinary adventure as we unveil the secrets behind crafting the ultimate rhubarb strawberry torte. This delectable dessert harmonizes the vibrant tartness of rhubarb with the sweet juiciness of strawberries, enveloped in a crisp and flaky crust. Prepare to indulge in a symphony of flavors that will leave your taste buds captivated. The marriage of these two fruits creates a perfect equilibrium, striking a delicate balance between sweetness and acidity. As you embark on this culinary journey, we'll guide you through the steps of selecting the freshest ingredients, mastering the art of creating a perfectly textured crust, and achieving that perfect balance of flavors. So, gather your ingredients, don your apron, and let's embark on this delectable adventure together!
Here are our top 2 tried and tested recipes!
STRAWBERRY RHUBARB TORTE
This pretty, airy cake will delight your tastebuds! My children, especially my son, really enjoyed this dessert while they were growing up. -Kathleen Kowski, Trinity, North Carolina
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, bring the rhubarb, water and 2 tablespoons sugar to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until rhubarb is tender. Cool slightly. Cover and refrigerate 1/3 cup rhubarb liquid for glaze., Place rhubarb and remaining liquid in a blender; cover and process until pureed. Return to saucepan. Bring to a boil; stir in gelatin until dissolved. Refrigerate for at least 15 minutes or until slightly thickened., Meanwhile, in a large bowl, beat cream until it begins to thicken. Add vanilla; beat until stiff peaks form. Fold whipped cream into rhubarb mixture., Arrange half of the ladyfingers on the bottom of an ungreased 6-in. springform pan. Spread half of the rhubarb mixture into pan. Arrange remaining ladyfingers over rhubarb mixture; carefully spread with remaining rhubarb mixture. Refrigerate for 8 hours or overnight., Transfer reserved rhubarb liquid to a small saucepan; stir in remaining sugar. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Spread over rhubarb layer. Arrange strawberry slices over glaze. Remove sides of pan.
Nutrition Facts : Calories 334 calories, Fat 16g fat (10g saturated fat), Cholesterol 106mg cholesterol, Sodium 218mg sodium, Carbohydrate 44g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.
RHUBARB STRAWBERRY TORTE
Norma Wehrung of Getzville, New York writes, "This pretty dessert has been a special favorite for years. Recently, it received raves from my card club."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- 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. Place rhubarb and remaining liquid in a blender or food processor; cover and process until pureed., 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., 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. Remove from the heat. Stir in food coloring if desired. Cover and refrigerate overnight., 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. 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. Remove sides of pan. Garnish with strawberries and whipped cream.
Nutrition Facts : Calories 305 calories, Fat 16g fat (9g saturated fat), Cholesterol 84mg cholesterol, Sodium 149mg sodium, Carbohydrate 39g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
Tips:
- Use fresh, ripe rhubarb and strawberries. This will ensure the best flavor and texture for your torte.
- Don't overcook the rhubarb. It should be tender but still have a little bit of bite to it.
- Use a good quality puff pastry. This will make your torte light and flaky. You can either make your own puff pastry or buy it pre-made.
- Chill the torte before slicing and serving. This will help it hold its shape and make it easier to cut.
- Serve the torte with a dollop of whipped cream or ice cream. This will add a delicious extra touch.
Conclusion:
The rhubarb strawberry torte is a beautiful and delicious dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. Whether you prefer a sweet or tart filling, a thick or thin crust, or a simple or elaborate decoration, there is a rhubarb strawberry torte recipe out there for you. So next time you are looking for a special dessert to impress your friends and family, give the rhubarb strawberry torte a try.
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