What a joy, as soon as the sunny days arrive, to enjoy a salad or a strawberry tart, or a Rhubarb Crumble ! What if we mixed the two? This is a great idea because the flavor of the strawberry blends perfectly with that of the rhubarb. The duo works wonderfully and also brings a beautiful palette of colors! In short, we have everything to gain by combining these two seasonal fruits! Pies, cheesecakes, trifles or jams, here are our best recipes using strawberries and rhubarb.
Verrines full of color and flavor
Both aesthetic and delicious, the verrines have everything to please. A very simple idea: drop a little rhubarb compote in the bottom of verrines, cover with whipped cream then slices of fresh strawberries and finish with crushed speculoos. It also works with mascarpone cream, like in this recipe. In the same spirit, concoct a strawberry-rhubarb triflewithout forgetting to decorate with a few sprigs of mint, to add color and freshness.
And if you bought a few too many strawberries and rhubarb at the market, take the opportunity to make some jams. They can also be presented in glasses. This promises very delicious breakfasts.
Here the tarts and crumbles
Who says rhubarb, necessarily says tart! It is one of the essential desserts in spring, and a delight for lunches or Sunday snacks. What if you added strawberries? You can, for example, cook a shortbread white then cover it with a pastry cream or almond cream before placing pieces of rhubarb poached in strawberry syrup. Decorate everything with fresh strawberries and that’s it!
Strawberries can also be cooked, as in this recipe from rustic pie, where the pieces of strawberries and rhubarb are simply placed on the dough before putting everything in the oven. It’s hard to make it simpler and quicker!
Crumbles also delight the palate. Rather than preparing a classic rhubarb/apple crumble, swap the latter for strawberries: macerate the pieces of fruit in sugar before placing them in a baking dish. Cover with crumble dough and cook for around thirty minutes. Delicious as is or accompanied by whipped cream or vanilla ice cream for those with a sweet tooth!
Don’t have enough butter to make a pie or a crumble? Never mind ! Prepare a mille-feuille with some brick sheets : layer rectangles of pastry sheets and alternate with whipped cream, rhubarb compote and fresh strawberries.
We love the cheesecakes
Fresh, light and airy, cheesecake is the perfect way to end a spring lunch in style! Prepare the base of the cake by mixing shortbread or speculoos then cover with a mixture of fromage blanc, rhubarb compote and gelatin. Leave to cool for at least 6 hours before decorating your cheesecake with strawberries.