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I admit: I’m in the middle of the characteristic spring tsunami cheered for by any food blogs at their pulse of life – it’s all about rhubarb, strawberries, asparagus, wild garlic … These are the main ingredients for any food – if cooked, if baked, if unprocessed – filling the recipes of food blogs at the moment.
Ok – most of the bunch are seasonal. (I don’t buy any strawberries in December!) So if you try to work w/ the fresh outcome of the seasons I’m on the right track. (Maybe wild garlic seems to have become an it herb since few years … until now I cannot agree to the enthusiasm about wild garlic.)
So for a start I prepared this mix of red rhubarb, strawberries, vanilla & sugar.
I had made a delicious rhubarb compote from the leftovers when baking my rhubarb ricotta tart which was very fine w/ fresh yoghurt or a nice banana for breakfast (or any other time of the day).
My plan: creating a simple rhubarb strawberry compote … & add some creamy stuff & some cake stuff to get a dessert. A quick & easy dessert. (… & have enough leftovers for my breakfast favourite!)
(… & I’ve made plans for another baking adventure w/ rhubarb which will appear her on my blog soon.)
It isn’t a WOW dessert which needs some hours for preparation & consists of a dozen exquisite ingredients & presents itself like a show-off w/ complex decorations … It is more a quick & dirty affair!
For a start I bought about 500 g fresh strawberries & about 500 g fresh rhubarb (only the slim red stems!).
Trimming is easy (no need to peel the rhubarb!), cleaning is easy … afterwards just cut everything into small pieces.
Add vanilla sugar & more sugar & mix. I worked w/ 100 g sugar for the sweetness – always have in mind that rhubarb is sour, very sour. My mix provided for a hearty sweet-and-sour flavor. If you like more sweetness just work w/ 125 g sugar, 150 g sugar …
Grab a pot & fill in water: about 2-3 mm, just covering the bottom. Add the fruit mess & bring it to a boil. Let it simmer for about 10 min.
Voilà: rhubarb strawberry compote! Very delicious & very red!
For my planned dessert I assembled:
- chilled rhubarb strawberry compote
- Greek yoghurt
- small Italian amaretti.
Next step was to crumble the small Italian amaretti. Put them in a bag & use your rolling pin …
I grabbed 2 glasses ready to hold the dessert.
One more step of preparation: I mixed part of the greek yoghurt w/ the crumbled amaretti to add sweetness to the yoghurt. This became the 1st layer of my dessert.
The next layer was a generous amount of the rhubarb strawberry compote.
Layer #3 was crumbled amaretti.
On top there was a dollop of Greek yoghurt w/ an Italian amaretto.
It won’t take a lot of time just to assemble the dessert – it’s also best when served at once. Only then you’ll get the heavenly mix of the crunchy sweet amaretti w/ their intensive almond flavor, the creamy Greek yoghurt & the hearty sweet-and-sour compote w/ vanilla in the background.
For the record:
If you prepare the dessert in advance storing it in the fridge the crunchy part will transform into a soft cake like structure – it doesn’t matter: the overall flavor remains …
Furthermore: I worked w/ Greek yoghurt (10%). You may substitute sour cream (20-25%) for Greek yoghurt. You may also substitute whipped cream (30-35%) for Greek yoghurt. Or you may use any mix of the corresponding offers – only have in mind that the creamy stuff shouldn’t get runny!
- 400-500 g rhubarb (only slim red stems)
- 400-500 g strawberries
- 2 tbsp vanilla sugar
- 100 g sugar
- some water
- 5-6 tbsp Greek Yoghurt
- 10-11 small Italian amaretti
- 3-4 tbsp rhubarb strawberry compote (home-made)
- Trim & clean the fruit. Afterwards chop the fruit. (No need of peeling the rhubarb.)
- Add vanilla sugar & sugar & mix well.
- Add some water to a pot (about 2-3 mm); add the chopped fruit mess & bring to a boil.
- Let it cook for about 10 min; afterwards let it cool down.
- Crush the amaretti in a bag w/ your rolling pin.
- Mix half of the crushed amaretti & half of the yoghurt; fill it in a glass or dessert bowl.
- Add the compote.
- Add the rest of the crushed amaretti.
- Add the rest of the yoghurt & put an amaretto on top.
- Serve at once.