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Spring dessert Strawberry and rhubarb porridge with vanilla sauce

Strawberry Rhubarb Crisp (May 2019).


A strawberry-rhubarb-porridge is just the right dessert for warm spring days, because it refreshes and tastes nice and fruity. A delicious custard completes the harsh taste of rhubarb.

For the groats:

Ingredients (for 4 servings)

  • 250 g rhubarb
  • 250 grams of strawberries
  • 4 tbsp sugar
  • 1/2 packet of vanilla sugar
  • 2 tablespoons of lemon juice
  • 2 tablespoons cornstarch
  • 1 vanilla pod


  1. Wash the rhubarb and cut into small pieces. It may happen that the first layer of rhubarb is fibrous. In this case you should simply peel the rhubarb.
  2. Now heat the rhubarb together with 2 tablespoons of sugar in a saucepan and let simmer for about 15 minutes in your own juice.
  3. In the meantime, wash and halve the strawberries or quarter them. Then mix in a bowl with 2 tablespoons sugar and the lemon juice.
  4. Now add the vanilla sugar and the pith of the vanilla pod to the rhubarb and bring to the boil with 1/4 liter of water. Continue to simmer for 3-4 minutes over medium heat.
  5. Now it's your turn: smooth it with 4 tablespoons of cold water in a cup and add it to the boiling rhubarb mass. Then boil for another 2 minutes until the porridge becomes glassy and thick.
  6. Next, remove the pot from the heat and stir the strawberries and juice under the grits.
  7. In the last step fill the groats into four small bowls or glasses and refrigerate for about 2 hours.

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For the custard:

Ingredients (for 4 servings)

  • 1 vanilla pod
  • 2 egg yolks
  • 60 g of sugar
  • 1 packet of vanilla sugar


  1. Scrape the pith out of the vanilla pod and bring to a boil with the pod and milk in a saucepan.
  2. Now put the egg yolk in a pot and whisk with the vanilla sugar.
  3. With vigorous stirring, slowly add two scoops of vanilla milk to the egg mixture, and then add the remainder of the vanilla milk and the sugar of the sauce.
  4. The custard now only has to thicken slowly over medium heat. Caution:The yolks curd when the sauce boils!

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