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Rhubarb Strawberry Torte

Norma Wehrung of Getzville, New York writes, "This pretty dessert has been a special favorite for years. Recently, it received raves from my card club."
  • Total Time
    Prep: 40 min. + chilling
  • Makes
    12 servings


  • 6 cups chopped fresh or frozen rhubarb
  • 1 cup water
  • 3/4 cup sugar, divided
  • 2 packages (3 ounces each) strawberry gelatin
  • 1 teaspoon vanilla extract
  • 4-1/2 teaspoons cornstarch
  • 1 tablespoon cold water
  • 4 drops red food coloring, optional
  • 2 cups heavy whipping cream, whipped
  • 24 ladyfingers, split
  • Fresh strawberries and additional whipped cream


  • In a large saucepan, bring rhubarb, water and 1/2 cup sugar to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until rhubarb is tender. Cool slightly. Set aside 1 cup rhubarb liquid for glaze. Place rhubarb and remaining liquid in a blender or food processor; cover and process until pureed.
  • Return to saucepan. Bring to a boil; stir in gelatin until dissolved. Stir in vanilla. Cover and chill for 1 hour or until slightly thickened.
  • Meanwhile, for glaze, combine reserved rhubarb liquid and remaining sugar in a small saucepan. Bring to a boil. In a small bowl, combine cornstarch and cold water until smooth; whisk into boiling mixture. Cook and stir until thickened. Remove from the heat. Stir in food coloring if desired. Cover and refrigerate overnight.
  • Gradually fold whipped cream into rhubarb mixture. Arrange 17 split ladyfingers on the bottom and 26 around the edge of an ungreased 9-in. springform pan. Spread half of the rhubarb mixture into pan. Arrange remaining ladyfingers over rhubarb mixture; carefully spread with remaining rhubarb mixture. Cover and chill overnight. Carefully spread glaze over top. Remove sides of pan. Garnish with strawberries and whipped cream.
Nutrition Facts
1 slice: 305 calories, 16g fat (9g saturated fat), 84mg cholesterol, 149mg sodium, 39g carbohydrate (31g sugars, 1g fiber), 4g protein.

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