Wednesday, June 8, 2011

Strawberry Rhubarb Torte

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My husband always seems to ask about rhubarb when summer is at the door.  His Grandma always spoiled him with homemade strawberry rhubarb pies while he was growing up, and now he affectionately believes that they are just another part of summer.  It sure is good that he married me, because no one else in my immediate family even likes rhubarb, and sadly I had never even heard of it before him. Even though I too am a fan of a strawberry rhubarb pie, I felt like I could dress up the typical pie and make it something even better.  I'm not sure you can even compare the two since this is so far from a typical pie, but the flavors remain the same and the texture is fantastic!

The texture and flavors of this torte will have you asking for more and more.  It's healthy because there is rhubarb in it, right?

What you'll need:

  • 2 (or more if you want it more sour) Cups Fresh Rhubarb (Cut into one inch pieces) 
  • 1/3 Cup of Water
  • 4 Tablespoon & 4 1/2 Teaspoons Sugar (Divided) 
  • 3 Tablespoons plus 1 Teaspoons Strawberry Gelatin
  • 2 Cups Whipped Cream 
  • 14 - 20 Lady Fingers (Halved)
Glaze:
  • 1 Teaspoon Cornstarch
  • 1 Teaspoon Cold Water
  • 1/2 Cup Fresh Sliced Strawberries


How it's done: 

1. In a small saucepan bring to a boil the water, rhubarb, and sugar. Once boiling, reduce to a simmer and leave uncovered for 6-8 minutes (rhubarb will be soft). Cover and refrigerate 1/3 Cup of the water to use in the glaze later.


2. Puree rhubarb and remaining mixture in the food processor. Return the puree to the saucepan, bring to a boil, and stir in the gelatin until disolved. Refrigerate for 15 minutes or until slightly thickened.

3. Gently fold whipped cream into the rhubarb mixture.

4. Grease a tall, flat bottomed dish (or springform pan if you own one).  Place one layer of lady fingers on the bottom of the pan.  Spread half of the rhubarb mixture into the pan on top of the lady fingers. Repeat for second layer. Refrigerate torte for 8 hours or overnight (I suggest overnight so the lady fingers can soften a little.)

5. Place remaining rhubarb water into a small saucepan with the remaining sugar. Bring to a boil and add cornstarch. Stir until smooth.  Stir and boil for 2 minutes or until thickened. Let cool. Toss glaze with strawberry slices.  Use strawberries to top the torte.

6. Enjoy!  Please leave your comments and let me know what you think!