Beautifully fruity and with a sweet and sour taste – we love rhubarb! Whether as a compote, jam, a classic rhubarb crumble cake or even savory - the crunchy vegetables simply taste like spring and can be prepared in a variety of ways. And since the pink sticks leave us after just a few weeks, we as hobby chefs would of course like to take advantage of the time and try out as many rhubarb recipes as possible. And what better way to do that than with a piece of rhubarb tiramisu that we enjoy under the sun in the garden? If you love the Italian classic as much as we do, then you've come to the right place. Whether with strawberries, in a glass or a light rhubarb tiramisu – here are the best recipes for the perfect spring dessert!
Some of the bestsavory rhubarb recipeswe have already told you. But do you prefer to enjoy spring vegetables in desserts and cakes? Super creamy, fruity and full of flavor – this rhubarb tiramisu tastes like sun and vacation and always has you covereda real taste explosion.
Rhubarb compote ingredients:
- 600 grams rhubarb, peeled and cut into 3-5 cm thick pieces
- 150 grams of sugar
- 100 ml water
Mascarpone-Creme:
- 300 Gramm Mascarpone
- 300 grams of curd
- 100 ml Sahne
- 40 grams of sugar
Aside from that:
- 200-250 grams of ladyfingers
- The juice of 1 orange
- 60 grams of sugar
Preparation:
- For the rhubarb compote, bring sugar and water to the boil in a small saucepan and cook for 2 minutes until a sugar syrup has formed.
- Mix the rhubarb pieces and sugar syrup in a baking dish and roast in a preheated oven at 180 degrees for 30 minutes.
- Set aside a few pieces of rhubarb for decoration and bring the remaining pieces to the boil together with the syrup for 3-4 minutes and let them cool.
- Heat orange juice and sugar in a small saucepan until the sugar has dissolved.
- For the tiramisu cream, mix the mascarpone, quark and sugar with a hand mixer until smooth.
- Beat the cream until stiff for 3-4 minutes and then fold it into the cream.
- Line a baking dish with ladyfingers and soak them in the orange juice.
- Spread half of the rhubarb compote over the biscuits and top with half of the cream.
- Then place another layer of ladyfingers on top of the cream and repeat the above step.
- Chill the rhubarb tiramisu for 4-5 hours.
- Garnish with rhubarb pieces and enjoy!
Fruity strawberry rhubarb tiramisu
Spring time is not only rhubarb time, but also strawberry time! Enchant your loved ones and invite them to a piece of fruity strawberry rhubarb tiramisu!
Ingredients:
- 500 grams rhubarb, cut into small pieces
- 800 grams strawberries, quartered
- 300 grams of sugar
- 470 Gramm Mascarpone
- 500 ml Sahne
- 180 ml orange juice
- 30 ml orange liqueur
- 300 grams of ladyfingers
- The grated peel of 1 orange
- 1 tbsp Vanilla extract
Preparation:
- Bring the rhubarb and 200 grams of sugar to the boil in a small saucepan.
- Reduce heat and cook for 15-20 minutes, stirring occasionally, until a thick sauce forms.
- Add strawberries, stir and simmer for 2-3 minutes.
- For the cream, mix the mascarpone with the orange peel, vanilla extract and remaining sugar with a whisk until smooth.
- Beat the cream with 1 tablespoon of sugar in a bowl with a hand mixer for 3-4 minutes until stiff.
- Fold the cream mixture into the cream and stir gently.
- Mix orange juice and liqueur in a small bowl and dip half of the ladyfingers in it.
- Line the bottom of a baking dish with the biscuits.
- Top with rhubarb compote and spread half of the cream on top.
- Repeat the above step, cover with cling film and place in the fridge for 5-6 hours.
- Garnish with fresh fruit if you like and your strawberry rhubarb tiramisu without eggs is ready!
Recipe for quick strawberry rhubarb tiramisu in a glass
Quick to make, fruity sweet and irresistibly delicious – this strawberry rhubarb tiramisu in a glass is easythe perfect spring dessert!
Filling ingredients:
- 350 grams rhubarb, cut into small pieces
- 250 grams strawberries, diced small
- 20 grams of sugar
- 20 ml Amaretto or orange juice
- 1 pack of vanilla sugar
Tiramisu-Cream:
- 150 grams of ladyfingers
- 80 grams of powdered sugar
- 500 Gramm Mascarpone
- 2 egg yolks
- A pinch of salt
- Cocoa powder and strawberries for garnish
Preparation:
- Bring the rhubarb, sugar, amaretto, vanilla sugar and a little water to the boil in a saucepan.
- Reduce heat and simmer for 7-8 minutes.
- Add strawberries to the pot and simmer for 1-2 minutes. Allow to cool slightly.
- In the meantime, break the ladyfingers into small pieces and divide half between 6 glasses.
- Beat egg yolks with powdered sugar and salt in a bowl with a hand mixer for 6-8 minutes until fluffy.
- Carefully add the mascarpone and stir with a whisk.
- Cover the ladyfingers with half of the rhubarb puree and spread half of the cream on top.
- Repeat the above step and place in the fridge for 1 hour.
- Garnish with fresh berries and cocoa powder if desired and your creamy strawberry rhubarb tiramisu in a glass is ready!
Light rhubarb dessert for the perfect enjoyment without regrets
Do you love desserts but are currently watching your diet? Then you will love our recipe for light rhubarb tiramisu! Super delicious, fruity and only 300 calories per serving – what’s not to love about it?
Ingredients for 4 servings:
- 350 grams rhubarb, cut into small cubes
- 70 Gramm Erythrit
- 80 grams of ladyfingers
- 200 grams of Greek yogurt
- 200 grams of sour cream or low-fat quark
- 30 ml orange juice
- 30 ml Orangenlikör (optional)
- 2 packs of vanilla sugar
Preparation:
- For the rhubarb compote, heat half of the rhubarb pieces with sugar and 1 pack of vanilla sugar in a saucepan over medium heat and simmer for 4-5 minutes, stirring occasionally.
- Add the remaining rhubarb and cook for another 2 minutes.
- Allow to cool.
- Whisk together orange juice and liqueur.
- Mix the sour cream, yoghurt and remaining vanilla sugar in a bowl until smooth.
- Roughly crumble the ladyfingers, divide into 4 dessert glasses and drizzle with half of the orange juice mixture.
- Divide the yoghurt mixture into the glasses and then top with rhubarb compote.
- Chill for 1 hour and you can enjoy your light rhubarb tiramisu!
