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Strawberry Recipes, Issue #63 - Strawberry Rhubarb Gratin
March 07, 2010

The Ezine For Every Strawberry Lover!

March 7th, 2010

Issue #63


I want to thank everyone again, who sent me good wishes and prayers for my father. He's back from the hospital since before Christmas and is almost back to normal. We're all very grateful!

Thanks God, my parents have a good insurance and we could afford to send my father to a renowned hospital, where he stayed more than three months until recovery.

This has made me realize again, how privileged we are and I want to give back something to the world that has treated me quite well so far.

Therefore, my fiancé and I are in the process of setting up a charitable foundation. It will be under the roof of Plan International Foundation and dedicate itself to giving a future to deprived children all over the world.

Strawberry Rhubarb Gratin

This is one of the best pies I've eaten in a long time :-) I'm sure it'll become one of your favorites too.


  • 1 cup (250g) fresh strawberries
  • 1 cup (250g) rhubarb
  • 1/3 cup (80g) sugar
  • 1 vanilla bean
  • 2 eggs
  • 1/2 cup (125g) low fat curd cheese
  • 1 tablespoon orange liqueur or orange juice
  • cannola oil


Preheat oven to 400°F (200°C). Grease oven-safe gratin form with cannola oil.

Clean rhubarb and cut into 1 inc (1,5cm) long pieces. Put rhubarb pieces into gratin form, sprinkle with 2 tablespoons sugar and put into oven for about 10 minutes.

Wash strawberries and cut into halves. Cut vanilla bean lengthwise and scratch out the pulp. Separate eggs into egg white and yolk.

Mix curd cheese, vanilla pulp, half of the sugar, egg yolks and orange liqueur or orange juice until smooth.

Whip 1 egg white with the rest of the sugar until firm and then carefully fold into curd cheese mixture.

Pour strawberries into gratin form with rhubarb and then spoon curd cheese cream on top.

Back another 5 to 10 minutes.


Makes 4 servings.

Nutritional Information

  • 235 kcal
  • 6g fat

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Kitchen Tip

How to treat rhubarb?

• To prepare rhubarb, first remove all the leaves, rinse and pat dry. Trim the ends and cut into 1-inch chunks.

• If you sweeten rhubarb after it is cooked, you will need less sugar.

• Generally, the redder the stalk, the less sweetener is needed.

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