Family · German
Rhubarb in Strawberry Sauce
The story
From Karla's family cookbook (2014). A light dessert that balances the tartness of rhubarb with the sweetness of strawberries.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- easy
Method
Bring the sugar syrup to the boil.
Cut the rhubarb into 7 mm thick slices.
Arrange in a deep dish and cover with the strawberry syrup.
Cover and poach in the oven at 180°C for about 15 minutes.
Check whether the rhubarb is tender — do not over-bake as it softens further while cooling. Serve with vanilla ice cream.