- 400 g strawberries
- 100 g icing sugar
- 1 tsp vanilla sugar
- Juice of 1 lemon or lime
- 200 g cleaned and chopped rhubarb
- 40 g sugar 400 g whipping cream
Pre-heat the oven to 200 °C. Spread the chopped rhubarb on a baking tray and sprinkle with sugar. Bake for about 20 minutes and cool completely.
Crush the strawberries with sugar and vanilla sugar, add lemon or lime juice. It is best to do that with a fork to avoid puréeing the strawberries.
Whip the cream with sugar. Fill wine glasses or dessert bowls with layers of whipped cream, crushed strawberries and baked rhubarb (with liquid). Refrigerate for 2 to 3 hours. This is a very important part, as the dessert only acquires its shape and texture in the cold. Serve cold on a warm summer day. You may even have a glass of something bubbly with it…