2hr 35m
Preparation/cooking time: ca. 35m + Refrigerate: ca. 120m

For 4 glasses

Nutritional Information

Contains 267 Kcal, 6g Protein, 45g Carbohydrates, 6g Fat


  • 350 g rhubarb
  • 4 tbsp. sugar
  • 0.5 organic lemon, use grated zest and 1 tbsp of juice
  • 3 dl lactose-free milk
  • 1 eggs
  • 1 tbsp. Maizena cornflour
  • 1 tbsp. vanilla pod
  • 8 piece sponge fingers (gluten-free, Schär), broken into pieces
  • 250 g strawberries

View these products


  • Trim and peel the rhubarb and cut it into small pieces. Bring it to a boil in a small pan together with the sugar, lemon zest and lemon juice. Simmer for 2 to 3 minutes until it becomes a compote, then allow to cool.
  • For the vanilla crème, whisk the egg and sugar thoroughly in a second small pan. Stir in the milk and cornflour. Cut open the vanilla bean lengthwise, scrape out the seeds, and add them, then heat the mixture, stirring constantly, to just under the boil. As soon as the crème thickens slightly, press it through a sieve into a bowl and cover it immediately with cling film. This prevents a skin from forming. Let cool.
  • Layer the rhubarb compote, sponge finger pieces, strawberries and crème in four dessert glasses. Chill for approx. 2 hrs.

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

Recommended Wines

View all recommended wines


Average rating: 4.0 of 5 1 - 1 From 1 Ratings

  • from on
    Average rating: 4.0 of 5

Are you looking for another recipe?

Over 600 delicious recipes on coop@home