Rhubarb-Strawberry Cream with Sponge Cake

Rinse and clean the rhubarb and cut into pieces. Rinse and clean strawberries, crush just under a third of them and set aside. Dice half of the remaining strawberries and cut the rest into thin slices. Marinate the strawberry cubes in the liqueur (1) for about half an hour, covered.

Lightly caramelize sugar and rhubarb in a frying pan, stirring until soft, 5-7 min. Soak gelatin in cold water according to package directions.

Crush rhubarb. Squeeze gelatin and let it melt in the warm rhubarb puree while stirring. Cool down a bit. Fold in mascarpone and yogurt.

Stir strawberry liqueur (2) and strawberry puree.

Soak the biscuits in it and place them one after the other in a form (approx. 20 x 20 cm). Spread half of the rhubarb cream on top.

Spread strawberry cubes evenly on top, pour remaining cream on top, smooth down. Add strawberry slices on top. Cover and refrigerate for 3-4 hours (preferably overnight). Sprinkle with strawberry puree as desired, decorate with mint leaves and powdered sugar.

Tip: Use a regular or light yogurt, yes, as needed!

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