Strawberry and rhubarb tiramisù

Total time: 2hr 30m
Preparation Time: 30m

For 6 portions

Nutritional Information

Contains 513 Kcal, 10g Protein, 43g Carbohydrates, 32g Fat


  • Rhubarb
  • 100 g sugar
  • 850 g rhubarb, peeled and cut into pieces (yields approx. 600 g)
  • 1 dl water
  • 1 tbsp lemon juice
  • Tiramisu
  • 150 g sponge fingers, coarsely crushed
  • 150 g plain organic cream cheese
  • 250 g Mascarpone
  • 150 g cream quark
  • Strawberries
  • 1 tbsp lemon juice
  • 250 g strawberries, sliced
  • 2 tbsp icing sugar
  • some peppermint leaf to decorate
  • Utensils
  • For 6 glasses, approx. 300 ml each

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  • Rhubarb

    Put the rhubarb in a pan with the sugar, water and lemon juice. Simmer, covered, for approx. 5 mins. until just tender, then set aside to cool. Remove approx. 100 ml of rhubarb juice and set aside.
  • Tiramisu

    Divide half the sponge fingers among the glasses and spoon half the rhubarb compote on top of the sponge. Mix the cream cheese, quark, and Mascarpone with the reserved rhubarb juice. Spread half the quark mixture on the rhubarb, distribute the remaining sponge fingers on top, and chill again for approx. 5 mins. Layer the remaining rhubarb compote and the quark mixture as described above. Cover and refrigerate for approx. 2 hrs.
  • Strawberries

    Mix the strawberries, sugar and lemon juice, spoon on top of the quark mixture, and garnish.

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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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