I have a very old cookbook and am putting up the unusual or forgotten recipes. I searched the web and couldn’t find a recipe like this one. For you out there that are strawberry-rhubarb growers and lovers, this recipe is for you! It is different and there is no baking involved. Try it next time you have to take something to a summer picnic. Enjoy and Happy Cooking!
In a saucepan, combine 6 C rhubarb that has been cut into 1/2″ pieces, 1/2 C sugar, and 1 C water. Bring to a boil; simmer for 6 – 8 minutes or until tender. Remove 1 C of the cooking liquid and reserve it for the glaze.
Puree the rhubarb in a blender or food precessor. Return the puree to the saucepan; bring to a boil.
In a bowl, dissolve 1 (6 oz.) package strawberry gelatin in water as directed, minus a little water to help it set better. Pour the rhubarb puree into gelatin and stir until dissolved. Add some fresh sliced strawberries. Chill until slightly thickened.
In a bowl, whip 2 C heavy cream and 1 t. vanilla. Fold this into the gelatin mixture.
Line the sides and bottom of a 9″ springform pan with a 4 oz. package of split unfilled ladyfingers.
Layer rhubarb mixture and more ladyfingers alternating in the pan, ending up with the rhubarb mixture. Chill overnight.
MAKE A GLAZE: In a saucepan, mix the 1 C reserved cooking liquid and 1/4 C sugar; bring to a boil, stirring often. Add 1 1/2 t. cornstarch that has been blended with a small amount of cold water. Stir and cook until thick and clear. Cool. Spread the glaze over the top of the dessert.
Garnish with whole fresh unhulled strawberries and/or fresh mint leaves. Serve cold. Enjoy!
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