Frozen Rhubarb Strawberry Loaf with White Chocolate Lime Drizzle

A key to entertaining is getting everything prepared in advance. This frozen, firmer-than-a-mousse dessert can be prepared up to a week in advance

Photo by Franny N.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 4

    cups (1 L) Rhubarb Strawberry Fool (recipe follows)

  • 1

    cup (250 mL) whipping cream

  • ¼ cup (50 mL) granulated sugar

  • 2

    tbsp (25 mL) lemon juice

  • 1

    tbsp (15 mL) orange liqueur

  • 3 to 6

    ginger cookies, depending on size

  • 4

    oz (125 g) white chocolate, finely chopped

  • ½ tsp (2 mL) ground ginger

  • Pinch ground cardamom (optional)

  • 1

    tsp (5 mL) finely grated lime peel

  • 1

    tsp (5 mL) lime juice

  • 1

    cup (250 mL) whole strawberries, preferably small

  • Serves 9

  • Rhubarb Strawberry Fool

  • 6

    cups (1.5 L) ½-inch (1-cm) pieces rhubarb

  • ½ cup (125 mL) granulated sugar

  • 2

    tbsp (25 mL) orange liqueur or orange juice

  • 1

    cup (250 mL) strawberries, coarsely chopped

  • 1

    tsp (5 mL) vanilla essence

  • ¾ cup (175 mL) whipping cream

  • 1

    . Place rhubarb in a large saucepan with sugar and orange liqueur. Simmer, covered, over medium heat, stirring frequently for 15 minutes until very tender and rhubarb slices no longer have any shape.

  • 2

    . Stir in strawberries and continue to simmer very gently, uncovered, stirring occasionally, until strawberries are soft, about 10 minutes. Remove from heat and stir in vanilla. Mixture should be a thick purée. Turn into a large bowl and cool completely.

  • 3

    . Using an electric mixer, beat cream until stiff peaks form when beaters are lifted. Fold cream into rhubarb mixture only enough that it streaks the rhubarb and pink ripples show. Spoon into dessert bowls and serve with crisp cookies.

Directions

1. Line an 8 x 4-inch (1.5-L) loaf pan with a large enough piece of plastic wrap that it overhangs by about 5-inches (12-cm) at both ends of pan. 2. Place Rhubarb Fool, ½ cup (125 mL) cream, sugar, lemon juice and orange liqueur in a food processor. Whirl just until smooth, pink and no white streaks remain. Carefully turn into pan so that plastic stays up on sides of pan. Bang pan gently on counter to smooth surface. 3. Coarsely chop cookies into small irregular-sized pieces about the size of peas, you should have about ½ cup (125 mL). Sprinkle over rhubarb mixture. Cover with overhang of plastic wrap, then cover again with foil. Freeze overnight. 4. Up to a day in advance, heat ½ cup (125 mL) cream just until bubbles form around edge of pan, about 1 minute. Remove from heat. Stir in chocolate, ginger, cardamom, lime peel and juice until well mixed. Sauce should be fairly thick in consistency. If you've made sauce in advance, you may have to reheat to soften slightly. If made right before serving, you will need to cool for about 1 hour. 5. Turn loaf out of pan and remove plastic wrap. For each dessert, cut a 1-inch thick (2.5-cm) slice. Cut diagonally into 2 triangles and overlap triangles on dessert plate. Or you can leave slice as is. Drizzle plate with sauce, then scatter with a couple of berries, cutting in half if large. Return any remaining dessert to freezer.

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