Frozen rhubarb & strawberry tiramisu

Total time: 4hr 45m
Preparation Time: 45m

For 6 people

Nutritional Information

Contains 355 Kcal, 7g Protein, 42g Carbohydrates, 18g Fat


  • Rhubarb
  • 1 dl water
  • 100 g sugar
  • 400 g rhubarb, cut into approx. 1 cm pieces
  • Cream
  • 250 g clotted cream
  • 40 g sugar
  • 150 g plain greek yoghurt
  • Tiramisu
  • 250 g strawberries, cut into slices
  • 100 g sponge fingers, trimmed to fit the width of the loaf tin, if necessary
  • Utensils
  • One loaf tin (approx. 20 cm), lined with baking paper

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  • Rhubarb

    Bring the water to the boil with the sugar. Reduce the heat, add the rhubarb, simmer for approx. 5 mins. until just soft. Drain the rhubarb, retain the rhubarb liquid, leave both to cool.
  • Cream

    Combine the clotted cream, yoghurt and sugar, stir until smooth.
  • Tiramisu

    Place half of the sponge fingers along the base of the tin. Drizzle with a little of the reserved rhubarb liquid. Top with half of the strawberries and half of the cream. Arrange the rest of the sponge fingers on top and drizzle with the remainder of the rhubarb liquid. Top with half of the rhubarb and the remainder of the cream, cover and freeze for approx. 4 hrs.
  • To serve

    Take the tiramisu out of the freezer approx. 15 mins. prior to serving, remove from the tin, top with the remainder of the rhubarb and strawberries. Cut the tiramisu into slices, plate up.

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Products used in this recipe

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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.

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