Rhubarb Charlotte
Nutritional values
(Percentage of daily recommendation)
| Calorie | 519 cal. | (25 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 13 μg | (22 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 457 mg | (11 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 18.7 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 150 mg | |||
| Complete sugar | 27 g |
Ingredients
- For the charlotte
- 1 stalk Rhubarb
- 50 milliliters Rosé
- 30 grams sugar
- 6 sheets clear gelatin
- 250 grams Strawberries
- 250 milliliters Whipped cream
- 1 packet Vanilla sugar
- 100 grams Ladyfinger (15 pieces)
- For the garnish
- 125 milliliters Whipped cream
- 1 packet Cream stabilizer
- 1 Tbsp chopped Pistachio
- Strawberries
Preparation steps
For the charlotte: Peel and dice rhubarb. Boil rhubarb, wine and sugar until rhubarb is tender, about 2-3 minutes. Let cool.
Soak gelatin in cold water for 5 minutes. Rinse and core strawberries. Puree 200 grams (approximately 7 ounces) of strawberries. Quarter remaining strawberries.
Remove rhubarb from wine. Heat up wine and stir in gelatin to dissolve. Stir in strawberry puree and let cool for 20-30 minutes. Beat cream, and stir in vanilla sugar. Fold cream into gelatin mixture, then fold in remaining strawberries and rhubarb.
Line a springform pan with ladyfingers around the edges. Pour in charlotte mixture and chill for 3-4 hours.
Release charlotte from pan.
For the garnish: Beat cream and stabilizer until stiff. Pour into a piping bag and use to decorate charlotte. Serve garnished with pistachios.
