Ingredients

  • 440 gr (4 cups) of fresh rhubarb, in pieces of 2,5 cm (1 inch)
  • 500 ml (2 cups) of hulled fresh strawberries, sliced in four (plus some for topping)
  • 250 ml (1 cup) of sugar
  • 125 ml (½ cup) of flour
  • 1 l (4 cups) of diced white cake or Angel Cake
  • 500 ml (2 cups) of nature flavored yogurt (or vanilla)
  • Fresh mint
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Preparation

  • In a large casserole at medium heat, cook rhubarb, strawberries, sugar and flour for about 15 minutes while stirring from time to time. Let cool down.
  • In a translucent bowl, set in third of the cakes preparation, cover with half of the fruits jam and cover again with the third of yogurt.
  • Repeat again to fulfill the bowl and then end it all with a layer of cake and another layer of yogurt.
  • Refrigerate some hours to let the cake absorbs all flavors.
  • Before serving, garnish with strawberries and mint leaves.

Chef's notes

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