The best RECIPES FOR STRAWBERRY DESSERTS: Add rhubarb?

They mature at the same time and it suits them wonderfully. Their perfectly harmonized sweet and sour combination of flavors really packs a punch! The recipes of our confectioner Veronika Kollárová will convince you.

FROGRY-RUBBERA CHEESE CHICKEN WITH THYMAN

Strawberry – rhubarb cheesecake with thyme

Source: LAURA WITTEKOVA

10 PIECES, PREPARATION 40 MINUTES, BAKING 8-10 MINUTES

You need:

For the thyme syrup:
• 190 ml of water • 190 ml of water
• 2 tablespoons of lemon juice
• 150 g of granulated sugar
• 6 sprigs of thyme

For the corpus:
• 200 g of graham crackers
• 70 g of grated coconut
• 2 tablespoons of granulated sugar
• 125 g of butter

For the filling:
• 150 g of rhubarb
• 70 g of granulated sugar
• 50 ml of water
• 500 g of fresh strawberries
• 1 tablespoon of powdered gelatin
• 375 ml of whipping cream

To decorate:
• fresh strawberries and flowers

Strawberry - rhubarb cheesecake with thyme

Strawberry – rhubarb cheesecake with thyme

Source: LAURA WITTEKOVA

ACCESS:

  1. Turn on the oven at 180°C and line the bottom of a 24 cm diameter mold with baking paper.
  2. Prepare thyme syrup: Pour water, lemon juice, sugar into a saucepan and bring to a boil. Lower the heat and toss in the thyme sprigs. Boil for 10 minutes. Then strain the syrup and let it cool.
  3. In a bowl, mix the cookie mix with coconut, sugar and melted butter. Pour the mixture into the mold and use a spoon to press well on the sides and bottom. Put the mold in the heated oven and bake for 8-10 minutes, so that the body becomes slightly golden. Remove from the oven and let cool.
  4. Put the rhubarb together with the sugar and water in a saucepan and boil for 10-15 minutes until the rhubarb is soft. Let cool.
  5. Set aside two tablespoons of the thyme syrup and pour the remaining syrup over the strawberries, add the rhubarb and mix until smooth. Strain the mixture through a coarse sieve. Transfer the puree to a saucepan, add the gelatin powder, stir and heat until the gelatin is completely dissolved. It must not close! Set aside and let cool.
  6. Whip the cream in a large bowl and gently fold in the cooled strawberry-rhubarb puree. Carefully pour the entire mixture on the prepared body and put it in the refrigerator for at least 3 hours, but ideally overnight.
  7. Remove the cheesecake from the mold, decorate with strawberries, flowers and sprigs of thyme.

You can find more strawberry recipes on the next page >>>

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