Hello my friends!
During that unexpected time we are going through, during the confinement that we had to learn how to deal with, I decided to change to way to communicate with you. Always trying to give daily solutions.
I started lives on Facebook.
And those rhubarb and strawberry jars are the result of it!
Indeed, we started making gougeres during the first live, then we made a meringue lemon pie and for the 3rd live I wanted to change. Dive into the unknown with you guys!! Hence this unpublished recipe of rhubarb and strawberry jars!
This recipe existed in my head but I had never made it before and the result was clearly up to our expectations!! I wrote our expectations, because the whole family rushed to eat them! And also because I was delighted to receive your photos and enthousiastic comments! Freshness, acidity, sweetness of the chantilly cream, you have it all!!
Obvious decision to share the recipe here, don’t you think? You can also watch the video of the live on my Facebook page Casserole&Chocolat, among the latest videos posted.
And the rhubarb and strawberry combo is fantastic! I love it! Actually I already have a rhubarb and strawberry tart on the blog… And since we are on the rhubarb subject, let me remind you the other available recipes: the rhubarb tart (from my Alsace!!) and the rhubarb cheesecake (an Alsatian recipe too 😉 ).
So this dessert…
The jar is really was goes best here. You can use bigger or smaller ones… Here I used 15 cl jars, that was exactly the right volume.
It’s a dessert really easy to make, some made it with the whole family during the live. It would be too bad not to give it a try!!
A sauce pan with thick bottom,
A hand mixer with whisks,
A cutting board
And a sharp knife.
You can also decide to pipe the chantilly cream with a piping bag and a nozzle for a classier look.
You may start now.
The recipe, Chef!
Rhubarb and Strawberry Jars
- 300 g peeled rhubarb
- 3 tablespoons sugar
- 1 pinch vanilla (optional)
- 6 lady fingers (or 12 speculoos, meringue, petit beurre, crispy crêpes, crackers...)
- 250 g strawberries
- 3 leaves of mint
- 140 g cream
- 1 tablespoon icing sugar
Cut the rhubarb in small cubes.
Place the cubes in a sauce pan with 3 tablespoons of sugar and the vanilla.
Cook at low heat with lid for 10 minutes, mix from time to time.
Once the rhubarb is cooked, set aside and let cool down on a plate.
Cut roughly the ladyfingers and place them in the jars.
Set aside 3 strawberries for decoration. Cut the rest in very small cubes. Add the mint finely chopped. Mix.
When the rhubarb is at room temperature, put it in the jars.
Cover with the strawberries and mint.
Whip the cream into chantilly. Add the icing sugar when the cream starts thickening.
Pour a large tablespoon of chantilly on top of the strawberries.
Cut the 3 remaining strawberries and place them on top of the chantilly.
Set aside in your fridge.