Hello friends!
In these extraordinary times, as we adjust to life during lockdown, I’ve evolved the way I connect with you to provide daily solutions. I’m excited to announce the launch of a newsletter! Feel free to enter your email address in the designated box here on the blog 😉 I’m also starting live sessions. And from this, the delightful rhubarb and strawberry verrines were born—a dessert perfect for spring, a season when we crave to brighten our tables with simplicity and indulgence.
If you’re looking for ideas to enjoy these beautiful days, take a look at my complete selection of spring recipes!
During the live session…
Indeed, we began with cheese puffs, followed by a lemon meringue pie. For our third live session, I wanted to shake things up a bit and explore something new with you! So, we created the unique recipe for rhubarb and strawberry verrines!
This is a lovely and innovative way to combine strawberry and rhubarb—two flavors that complement each other beautifully.
A Verdict Without Appeal
This recipe had been on my mind, but I had never made it before, and it exceeded our expectations! I say « our » because they were all devoured in my house that very night! I was also thrilled to receive your photos and enthusiastic comments!
Freshness, acidity, sweetness from the whipped cream—it’s all there!
(Your creations!!)
What could be more natural than to share them here? You can also find the live video on the Casserole & Chocolat Facebook page, among the videos already posted.
Other Recipes Featuring Both Spring Fruits
The combination of rhubarb and strawberry is fantastic! I absolutely love it!
Strawberries and rhubarb create an essential duo in cooking, especially appreciated during spring and early summer. Their pairing achieves a perfect balance between sweetness and acidity. The naturally sweet, juicy, and fragrant strawberry softens the tart flavor of rhubarb, known for its fibrous texture. Together, they deliver an ideal harmony of flavors for numerous recipes.
Culinarily, this pairing works well due to their complementary textures. The rhubarb melts during cooking and adds structure, while the strawberry retains a refreshing quality and intensifies the aromas. This duo is widely used in tarts, jams, compotes, and homemade desserts.
In addition to their flavor, strawberries and rhubarb share a similar seasonality, allowing for their use fresh, locally, and full of nutrients. Rich in fiber, vitamins, and antioxidants, they fit perfectly into a delicious and balanced diet.
I already have a recipe for rhubarb and strawberry tart on the blog… And since we are on the rhubarb topic, let me remind you of other available recipes: the rhubarb pie (from my Alsace!!) as well as the white cheese and rhubarb tart (also Alsatian 😉 ).
Why This Recipe in May/June?
May and June are the perfect times to prepare desserts featuring rhubarb and strawberries. In France, both ingredients are in full season, ensuring optimal freshness and taste.
Strawberries, juicy and naturally sweet, reach their peak in spring, developing intense aromas and a perfect texture for tarts, cakes, or jams. Rhubarb, being more tart, provides an interesting contrast that beautifully balances the sweetness of strawberries.
Combining rhubarb and strawberries in pastry allows for harmonious desserts that are both fresh and indulgent. This complementarity of flavors is especially sought after to avoid overly sweet or acidic dishes.
Furthermore, consuming these fruits in season allows for the enjoyment of local products, which are often richer in nutrients and more environmentally friendly.
So, About This Dessert…
The verrine format is truly ideal here. You can make them in portions of varying sizes… You could even present these rhubarb and strawberry verrines in jam jars. This recipe is designed for 15 cl verrines.
It’s an easy dessert to prepare—many of you have enjoyed making it with family. It would be a shame not to give it a try!
And If We Want to Vary the Experience…
It’s definitely possible, as is often the case at Casserole & Chocolat—our recipes are adjustable.
First of all, don’t hesitate to sprinkle a almond or hazelnut crumble on top of your verrines; it adds a delightful crunch, which we love. You can also layer crumble at the bottom of your verrines to create a « crust » effect.
If you’re a fan of raspberries, you can mix them with your strawberries or replace the strawberries entirely with raspberries. It will be delicious.
The Necessary Utensils:
A heavy-bottomed saucepan,
One mixer with a whisk,
A bowl,
One cutting board,
And a good paring knife.
You can choose to pipe the whipped cream or Chantilly using a piping bag for a more elegant presentation.
Let’s get into the kitchen and start making these rhubarb and strawberry verrines!
The recipe, Chef!
Peel the rhubarb if necessary, then cut it into small cubes. Put the cubes in the saucepan with the 3 tablespoons of sugar and the vanilla. Cook over low heat for 10 minutes, covered, stirring occasionally. Once the rhubarb has reduced to compote, let it cool and set aside. Roughly chop your ladyfinger biscuits and place them at the bottom of the jars. Set aside 3 beautiful strawberries for decoration. Cut the rest into brunoise. Add the finely chopped mint leaves. Mix. When the rhubarb compote is at room temperature, divide it among the jars. Top with the strawberry brunoise. Whip the cream into chantilly (or just whipped cream depending on the consistency you want). Add the powdered sugar when the cream starts to thicken. Place a nice scoop of chantilly on the strawberries. Cut the 3 reserved strawberries in half and place them on top of the chantilly. Refrigerate until serving. Can the rhubarb and strawberry verrines be prepared in advance? Yes, you can prepare the rhubarb compote, the biscuits, and the diced strawberries in advance, then assemble the verrines and the whipped cream on the day and keep in the refrigerator until tasting. How to store the rhubarb and strawberry verrines before serving? Once the verrines are assembled, keep them in the refrigerator until serving, standing upright so that the different layers remain neat. Can the rhubarb and strawberry verrines be frozen? The recipe is not designed for freezing due to the fresh strawberries, biscuits, and whipped cream, which may release water and lose texture after thawing. What equipment is essential to make these rhubarb and strawberry verrines? You need a thick-bottomed saucepan, a mixer with a whisk, a bowl, a cutting board, a good paring knife, and, if you wish, a piping bag for a fancier whipped cream. How to succeed in making rhubarb compote for a well-balanced strawberry rhubarb dessert? Cook the cubes of rhubarb with sugar and vanilla over low heat, covered, stirring occasionally until you obtain a compote, then let it cool well before putting it in the verrines. How to achieve a well-firm whipped cream for this strawberry rhubarb dessert? Whip the cream with the mixer and add the powdered sugar when it starts to thicken, continuing to whip until the desired consistency is reached (softer whipped cream or firmer whipped cream). How to give a more gourmet touch to these strawberry rhubarb verrines? You can pipe the whipped cream with a piping bag, ensure neat layers in verrines or jam jars, and finish with beautiful half-strawberries on top. Can the size of the verrines be adapted for this strawberry and rhubarb dessert? Yes, I suggest using 15 cl verrines, but you can make them smaller or larger, or even use jam jars depending on what you have at home. What type of biscuits to use at the bottom of the rhubarb strawberry verrine? The recipe uses roughly chopped ladyfingers, to be placed at the bottom of the verrines before adding the rhubarb compote.The Rhubarb and Strawberry Verrines
( Vote !)
Loading...Ingredients
Instructions
FAQ
No Comments