The Ezine For Every Strawberry Lover!

September 12th, 2008

Issue #51

Hello <>,

This month I have rather unusual recipe for you: Baked Goat Cheese with Strawberry-Rhubarb-Honey.

When you're fed up with sweet strawberries, you'll love this spicy variant.

Baked Goat Cheese with Strawberry-Rhubarb-Honey


  • 2/3 cup (200g) rhubarb
  • 2/3 cup (200g) fresh strawberries
  • 2 tablespoons butter
  • 1/3 cup (100ml) white wine
  • 2 tablespoons honey
  • 1 bay leaf
  • 2 teaspoons fresh or dried thyme
  • salt
  • grounded pepper
  • 1 egg
  • 4 sheets puff pastry (frozen)
  • 1 cup (300g) gaot cheese
Serves 4.


Clean and peel rhubarb and cut into small pieces. Wash strawberries and cut into small pieces as well.

Heat the butter in a medium sized pan and steam rhubarb for 2 minutes. Add white wine, honey, bay leaf and thyme. Bring to a boil and let cool down.

Slowly add strawberries to mixture and add salt and pepper to your liking.

Preheat oven to 400°F (200°C).

Whisk egg in a small bowl and unfreeze puff pastry. Spread whisked egg onto the pastry borders.

Cut goat cheese into 4 pieces and put each onto one of the pastry sheets. Sprinkle with pepper.

Draw up the borders of the pastry around the cheese and push gently into a cup like form. Cover with the rest of the egg.

Put the four packages onto a buttered baking tray and bake 15 to 20 minutes until crispy and light brown.

Serve together with strawberry-rhubarb-honey.


Nutritional Information
per serving

485 calories
38 g fat


Kitchen Tip

If the cake sticks to the pan and threatens to split, hold the pan over a low flame for about 5 to 8 seconds and the cake will come out nice and firm.

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