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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This pretty, airy cake will delight your tastebuds! My children, especially my son, really enjoyed this dessert while they were growing up. Ingredients:
2 cups sliced fresh or frozen rhubarb |
1/3 cup water |
2 tablespoons plus 4-1/2 teaspoons sugar, divided |
3 tablespoons plus 1 teaspoon strawberry gelatin |
2/3 cup heavy whipping cream |
1/4 teaspoon vanilla extract |
14 ladyfingers, split |
1 teaspoon cornstarch |
1 teaspoon cold water |
1/2 cup sliced fresh strawberries |
Directions:
1. In a small saucepan, bring the rhubarb, water and 2 tablespoons sugar to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until rhubarb is tender. Cool slightly. Cover and refrigerate 1/3 cup rhubarb liquid for glaze.
2. Place rhubarb and remaining liquid in a blender; cover and process until pureed. Return to saucepan. Bring to a boil; stir in gelatin until dissolved. Refrigerate for at least 15 minutes or until slightly thickened.
3. Meanwhile, in a large bowl, beat cream until it begins to thicken. Add vanilla; beat until stiff peaks form. Fold whipped cream into rhubarb mixture.
4. Arrange half of the ladyfingers on the bottom of an ungreased 6-in. springform pan. Spread half of the rhubarb mixture into pan. Arrange remaining ladyfingers over rhubarb mixture; carefully spread with remaining rhubarb mixture. Refrigerate for 8 hours or overnight.
5. Transfer reserved rhubarb liquid to a small saucepan; stir in remaining sugar. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Spread over rhubarb layer. Arrange strawberry slices over glaze. Remove sides of pan. Yield: 4 servings.
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