Charlotte Strawberry and Rhubarb

By JulieW

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Ingredients

600g strawberries
600g rhubarb
5 sheets of gelatine
100 to 150g of sugar
3 tbsp crème fraîche
sponge fingers
1 tablespoon of rum
Grenadine syrup or strawberry or red fruit squash

Details

servings 6
Level of difficulty Easy
Preparation time 20mins
Cost Budget Friendly

Preparation

Step 1

Peel the rhubarb and cut into small dice. Cut the strawberries into cubes and put all the fruit in a saucepan with the sugar. Cook like making a jam and leave to cool.

Step 2

Put the gelatine in a bowl of cold water to soften. Once the is lukewarm, add the gelatine and cream.

Step 3

Take a cake tin, line it with clingfilm, larger than the tin, leaving about 15 cm of film hanging over on on each side.
In a bowl put some grenadine syrup, 1 tablespoon of rum and water (or add more grenadine for stronger coloured pink cookies or add a little red food colouring).

Step 4

Line the bottom and sides of the tin with soaked sponge fingers. Then add the rhubarb and strawberry preparation and close with more soaked sponge fingers. Cover with clingfilm and wrap the whole tin in film.