Strawberry-Rhubarb Dessert
Hello food lovers!
Mother's Day is the perfect occasion to prepare a dessert that is as elegant as it is indulgent. :-)
To celebrate this moment with sweetness, we offer you a fruity dessert with spring flavours. A delicate combination of strawberry and rhubarb.
This dessert is made up of a light strawberry mousse, a strawberry-rhubarb compote, a soft sponge cake and a strawberry-rhubarb jelly disc, adding a final touch that is as refined as it is delicious.
Let's get started on this fresh creation to delight all the mums!
To make this dessert for approximately 10 people, you will need:
- 3 eggs
- 80gr of sugar
- 1 tsp of strawberry flavouring
- 1 drop of pink food colouring
- 80gr of flour
- 4gr of powdered gelatine
- 20gr of water
- 200gr of rhubarb
- 200gr of strawberries
- 33gr of water
- 83gr of sugar
- 5gr of powdered gelatine
- 25gr of water
- 205gr of rhubarb
- 125gr of strawberries
- 75gr of sugar
- 25gr of water
- 6 gelatine leaves
- 280gr of heavy cream
- 320gr of strawberry purée
- 32gr of sugar
- 5-6 strawberries
First of all, we are going to make the strawberry sponge cake, which will be placed around and at the bottom of our dessert.
Strawberry sponge cake
In a large bowl, crack 3 eggs and add 80gr of sugar. I recommend using eggs at room temperature so they whip up more easily.
Using a whisk, beat everything for 10 minutes at maximum speed.
Preheat your oven to 170°C, fan setting.
Once our mixture is nicely foamy, we can add 1 tsp of strawberry flavouring.
Use measuring spoons to add the flavouring precisely.
Using pink gel food colouring, lightly colour the mixture. We want a pastel pink, so one drop of colouring is enough.
Mix gently with a spatula to keep the mixture nice and airy.
Sift 80gr of flour through a sieve – it is essential to sift the flour to achieve a beautiful sponge without lumps.
Fold it in gently so as not to deflate the mixture, until you obtain a smooth and homogeneous batter.
There we go, we have a beautiful sponge batter!
Get a sponge mat and place it on a perforated baking tray.
Spray it with non-stick release spray to avoid any unpleasant surprises when unmoulding. ;-)
Pour the sponge batter onto the mat and spread it evenly using a large offset spatula.
Bake for 8 minutes in the middle of the preheated oven.
Once the sponge is baked, turn it out onto a sheet of baking paper and carefully remove the mat.
Allow it to cool completely at room temperature.
If you are not using it straight away, wrap it well in cling film so it doesn't dry out. It will keep for 2 days.
It can also be frozen once fully cooled. In the freezer, it can be kept for 3 months.
We can now make the strawberry-rhubarb jelly, which will sit on top of our dessert.
Strawberry-rhubarb jelly
Start by weighing 4gr of powdered gelatine into 20gr of very cold water.
Use a precision scale spoon to weigh small quantities accurately.
Mix and leave to rest for 10 minutes at room temperature.
Cut 200gr of rhubarb and 200gr of strawberries into pieces, then place them in a saucepan.
Add 33gr of water and 83gr of sugar, then cook over medium heat to make a compote.
This will take 10 to 15 minutes depending on your fruit and hob.
As you can see in the first photo below, we have a lovely compote.
Blend everything to obtain a smooth texture.
Add the gelatine and mix well so that it melts into the mixture.
To make the jelly disc, use the Silikomart "Decor Round 400" silicone mould.
Place it on a perforated tray and pour the jelly inside.
Place everything in the freezer for at least 3 hours.
We can now move on to the strawberry-rhubarb compote, which will be the insert of our dessert.
Strawberry-rhubarb compote
Start by weighing 5gr of powdered gelatine into 25gr of very cold water.
Mix and leave to rest for 10 minutes at room temperature.
Cut 205gr of rhubarb and 125gr of strawberries into small pieces, then pour everything into a saucepan.
Add 75gr of sugar and 25gr of water.
Cook over medium heat to make a compote. This will take approximately 10 minutes.
There we go, we have a lovely compote. This time, there is no need to blend it, as we want to keep small pieces.
Add the gelatine and mix well so it melts into the mixture.
Pour everything into a large bowl and place it in the fridge for approximately 2 hours so the compote cools down.
Once the compote is nicely chilled, we can make the strawberry mousse.
Strawberry mousse
First of all, we are going to prepare a ring that will serve as a mould for pouring the mousse.
Get a 18 cm diameter ring and 5 cm high acetate strip.
Place the ring on a perforated tray covered with a sheet of baking paper, then line the inside of your mould with the acetate strip.
The acetate strip will make it easier to unmould your dessert.
Take the sponge cake made at the beginning of the recipe and cut 2 strips, 5 cm wide.
Place the strips against the ring. The side of the sponge that was against the mat will be the prettiest and should be the visible side.
One strip will be too long, cut off 2.5 cm so you can close the ring.
Next, we are going to prepare the base. To do this, a little bit of creativity is needed. ;-)
As you can see in the first photo below, I assembled the remaining sponge to form the 18 cm circle.
Cut out a sponge disc using the 18 cm ring and place it at the bottom of the ring.
Great, we can now make the strawberry mousse.
To do this, start by soaking 6 gelatine leaves in a jug of cold water.
In a large bowl, whip 280gr of cream into whipped cream, firm but not too stiff, so that it blends in well afterwards.
In a bowl, mix 320gr of strawberry purée and 32gr of sugar.
Take 20gr of this mixture and pour it into a saucepan. Squeeze out the gelatine leaves and place them in the saucepan.
Melt the gelatine with the sugar/purée mixture.
Once the gelatine has fully melted, pour the mixture into the strawberry purée and sugar, mixing well.
Fold in the cream in 3 additions into the purée/sugar/gelatine mixture. Start by mixing with a whisk, then to obtain a smooth and homogeneous mixture, finish gently with a spatula.
There we go, we have a beautiful mousse!
Pour half the mousse into the ring, then spread it evenly using a small offset spatula.
Place the compote in the centre of the mousse, then cover it with the remaining strawberry mousse.
Smooth the mousse, being careful not to spread it onto the edge of the sponge, which should remain visible.
Place everything in the fridge overnight so the mousse sets.
Once the mousse and jelly have set, we can decorate our dessert. :-)
Decorations
Take the dessert out of the fridge and place it on a serving board or a pretty plate, then remove the ring and the acetate strip.
Unmould the strawberry-rhubarb jelly disc and place it in the centre of the dessert.
Then cut thin slices of strawberries and arrange them all around the jelly.
For the finishing touch, apply a quick spray of gelatine spray. It will make the dessert shine and help preserve the strawberries.
Don't panic, the jelly will turn white, but once defrosted, it will regain all its shine. ;-)
And there you have it, a magnificent spring dessert to celebrate all the mums. :-)
Once decorated, allow your dessert to defrost for a minimum of 3 hours in the fridge before serving.
It will keep for 2 days in the fridge in a box.
I hope you enjoy this recipe and that you have as much fun making it as eating it. :-)
Wishing you a lovely Sunday, food lovers!
P.S.: All the equipment used can be found at the bottom of the recipe.
Related products
Flavour Strawberry - 120g
Digital scales spoon
Fish gelatin powder 200 blooms
250ml Non-stick Spray
Plastic graduated spoons
RUF Leaf Gelatine, 12 Sheets
Gelatin spray
Silicone sponge cake mat
Large angled Spatel
Parchment paper sheets
Angled spatula in steel
Spatulas set in silicone
Flat perforated aluminium plate 40 x 30 cm
Hand blender - chopper 3 in 1
Graduated measuring cup 1 liter
Cake box 26 x 26 x 5 cm
Pies molds - pies molds diameter: 22 cm
Gel Food Colors Progel - Color Gel: Strawberry
Molds "Decor Round" in silicone - Mold to choose: Round400
Rhodoid on a roll - Height to choose: 5 cm
Tart rings in steel - pies molds diameter: 18 cm
Strawberry puree 1 kg
Baker meter 30 cm
Whisk 30.5 cm
Flour sieve Ø 16 cm with frame
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Comments
Question de Laurence
By: Laurence J. On 2025-04-19Bonjour,
Combien de temps met le dôme à décongeler (savoir quand le sortir du congélateur) pour le mettre sur le gâteau avant de pouvoir le déguster? À décongeler au frigo ? Merci pour votre réponse et bonnes fêtes de Pâques
Replied by: Laurence J. On 2025-04-19
Question de Chantal
By: Chantal G. On 2025-04-17Bonjour,
Peut on le congeler ? Merci ?
Replied by: Karin On 2025-04-17
Question de Isabelle
By: Isabelle M. On 2025-04-06Bonjour,
Merci pour votre recette!
Est-il possible de faire sans rhubarbe?
Et de mettre que des fraises?
Merci et bon dimanche!
Isabelle
Replied by: Karin On 2025-04-07