Description
Sweet strawberries and tart rhubarb create a delightful balance!
Ingredients
170 g (6 oz) strawberries, hulled and chopped 160 g (5.6 oz) fresh rhubarb, chopped 50 g (1/4 cup) granulated sugar
Zest of 1 lemon 1 tbsp fresh lemon juice
1 tsp vanilla extract
3 sheets leaf gelatine or 1 tbsp powdered gelatine
200 g (7 oz) digestive biscuits, crushed
120 g (1/2 cup + 1 tbsp) unsalted butter, melted
180 ml (3/4 cup) double (heavy) cream
360 g (1 1/2 cups + 1 tbsp) cream cheese
150 g (1 1/3 cups) icing sugar, sifted 1 tsp vanilla extract
Pinch salt
Zest of 2 limes
Instructions
1. Place strawberries, rhubarb, sugar, lemon zest, lemon juice, and 1 tsp vanilla in a saucepan. Bring to a gentle bubble, then simmer for 10-12 minutes until rhubarb softens.
2. Stir gelatine into the mixture until dissolved, then cool slightly.
3. Mix biscuit crumbs with melted butter and pack into a lined 20cm x 20cm baking dish. Chill.
4. Whisk cream until it holds shape, then add cream cheese, icing sugar, remaining vanilla, and salt. Whisk until combined.
5. Spread cream mixture over the biscuit base and chill until the fruit mixture cools.
6. Spoon the strawberry & rhubarb mixture on top, spread evenly, and refrigerate for 2 hours to set.
7. Slice into 16 pieces, sprinkle with lime zest, and serve.
- Prep Time: 20 mins
- Cook Time: 15 mins
Nutrition
- Serving Size: 16 bars
- Calories: 279
- Fat: 19g
- Carbohydrates: 24g
- Protein: 2g