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Ingredients
- 1/4 cup sugar
- 1/4 cup water
- 2 cups diced (1/2-inch) rhubarb, (10 oz. trimmed weight)
- 1 cup trimmed and quartered strawberries (about 5 ounces)
- 1 tablespoon sugar, or to taste
- 1 1/2 teaspoons freshly squeezed lemon juice, or to taste
- 2 tablespoons orange juice, water or Grand Marnier
- 1 3/4 teaspoon gelatin (this is less than a full packet—a packet contains 2 1/4 to
- 2 1/2 teaspoons)
- 1 cup heavy cream
- 1 cup plain yogurt (250g)
- 1/3 cup sugar (65g)
Details
Servings 8
Preparation
Step 1
Place the sugar and water in a medium saucepan and bring to a simmer. When the sugar is dissolved, add the rhubarb. Gently simmer until the rhubarb has softened and fallen apart—about 15 to 20 minutes.
While the rhubarb is cooking, place the strawberries in the food processor and process until puréed. Transfer to a medium-sized bowl. Stir in sugar and lemon juice to taste. Set aside (don't clean the food processor yet).
When the rhubarb is cooked, let cool slightly. Transfer to the food processor and purée. Pass through a fine mesh sieve to remove the fibers. When cool, add to the strawberries. There should be about 1 1/2 cups sweetened fruit purée.
Place the orange juice in a large bowl and sprinkle the gelatin over. Set aside until the gelatin has absorbed the juice. If any dry granules remain, add a few drops more juice or some water. It will take about 5 minutes for the gelatin to bloom, or soften.
Whip the cream until it is thickened and barely holding soft peaks. It should look too soft. Chill until ready to use.
Place the yogurt in another bowl. Gradually whisk in 1 cup of the fruit purée. Whisk in 1/3 cup sugar.
Gently warm the remaining 1/2 cup fruit purée (in the microwave or in a saucepan). Pour the hot purée over the bloomed gelatin and stir until the gelatin is completely melted. Whisk in the fruit and yogurt mixture. Place the bowl of fruit, yogurt and gelatin over an ice bath and stir with a rubber spatula until completely chilled and just beginning to thicken. Remove the bowl from the ice. Whip the already softly whipped cream into the fruit/yogurt base. Pour or pipe the Bavarian cream into serving dishes. Chill until set.
Serve with Strawberry Rhubarb Compote: Place 1 cup of thinly sliced or finely diced (1/4-inch) rhubarb (4 ounces) in a small bowl and toss with 1/4 cup sugar. Chill overnight. Place a strainer over a small saucepan and strain the syrup into the saucepan, reserving the rhubarb. Bring the syrup to a simmer. Add the rhubarb and simmer until the rhubarb is just tender—about 5 to 8 minutes—it should still hold its shape. Scrape into a medium sized bowl and let cool, undisturbed. Meanwhile, thinly slice or finely dice enough strawberries to make 1/2 cup. At least an hour before serving the compote, stir the strawberries into the cooled rhubarb. Chill.
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