Strawberry Rhubarb Tiramisu

Strawberry Rhubarb Tiramisu (0057) by Meeta K. Wolff

Time: here today, gone tomorrow.  Trying to hold onto it is like trying to grasp sand in our fists, it creeps through our fingers leaving only traces of what was … once upon a time. But time creates memories allowing us to delve into moving emotions, sometimes bitter, sometimes sweet. While I cannot hold onto time, I can keep the cherished memories and thrive on the feelings time creates.

May has only just started and already it has brought along a few wonderful moments that will be a part of me and my thoughts for ever. And it promises to get even better … don’t they say time flies when you are having fun?

Last weekend I spent in Berlin with Jeanne, a weekend we had planned back in November within 5 minutes of me sending her an email and we waited 6 months for it to come around. What seemed to take forever to arrive finally did and was over in a heartbeat. But the fun, the laughs, the talks, the experience we shared that weekend will be a part of us forever. Time cannot take it away.

I am packing my bags again, crossing the Channel to England tomorrow. Plate to Page Somerset kicks off this week. We’ve been working on this for months. Days of fretting, planning, registrations, cancellations, more fretting and anticipation but here it is and as always I am excited and slightly nervous. Excited to be seeing sisters, old school friends and to meet a group of new participants. Nervous, hoping that all will proceed smoothly. Presentations have been altered, programmes finalized and sponsors all ready and raring to go. We hope to be offering the “Best of Britain” this weekend to a group of participants arriving from all over Europe and once again I know we’ll be creating awesome memories.


It has been a packed few weeks with many highlights dotted throughout. There have been a few new photo jobs that I am enjoying immensely and I feel like things are on a nice smooth roll.

As time rolls on I am headed towards a another milestone in my life soon - but that is in June! Let’s enjoy May while it is here. It brings along fresh produce, delicate rhubarb and juicy strawberries, sweet, ripe and tangy. The market has filled up with colorful and irresistible produce, making me want to cook, bake and create new dishes with them all. 

Strawberry_RhubarbTiramisu-0023-WMStrawberries & Rhubarb

One of my favorite desserts has always been Tiramisu and while I love the classic version with the flavors of amaretto, espresso and chocolate best, the change of seasons bring on cravings of different flavor combinations. For this tiramisu I paired rhubarb, poaching them in a light syrup with fresh ripe strawberry slices and a coulis for an intensive fruity combination. 

The results; a light and harmonious blend of luscious mascarpone cream layered with poached rhubarb, fresh strawberries and a velvety coulis.


Recipe: Springtime: Strawberry and Rhubarb Tiramisu

Printable version of recipe here

 Strawberry Rhubarb Tiramisu by Meeta K. Wolff

Prep Time: 30 minutes
Total Time: 30 minutes + 4 hours in fridge
Serves: approx. 6


  • 300g fresh strawberries, hulled and sliced
  • 18-20 Savoiardi biscuits
  • 600g rhubarb, trimmed and cut into 3cm chunks
  • 200 ml orange juice
  • 75g sugar
  • 200 ml strawberry coulis, see recipe below
  • 250 ml heavy cream
  • 250g mascarpone
  • 4 egg yolks
  • 50g sugar
  • 50g dark chocolate, coarsely chopped
Strawberry Coulis Recipe
  • 500g fresh strawberries, hulled
  • 3 tablespoons sugar
  • 1 tablespoon lemon juice


  1. Make the coulis by pureeing the 500g strawberries in a food processor. Add sugar a little at a time, then stir in the lemon juice.

  2. Make the poached rhubarb. Put the orange juice and sugar in a wide, shallow pan. Simmer, stirring, for 10 minutes until syrupy. Add the rhubarb, then reduce the heat to low. Cover with a lid and poach for about 5 minutes until the rhubarb is tender. Remove from the heat and leave to cool.

  3. Dip the Savoiardi biscuits in the strawberry coulis and place evenly on the bottom of a form (or divide amongst 6 small individual dessert bowls).

  4. In a clean bowl, beat together sugar and egg yolks until thick, creamy and pale. Add the mascarpone and incorporate into the mixture.

  5. Whip cream to soft peaks, then gently fold into the mascarpone-egg mixture. Pour half of the cream over the biscuits in the form, then spoon the poached rhubarb over the cream and spread with strawberry slices. Finally spread the remaining cream over the fruit. Place in the refrigerator to set for 4 hours (or overnight).

  6. Serve the strawberry rhubarb tiramisu with a good sprinkling of chopped chocolate.



I do wish I could have my 72 hour day, I perpetually lament about as I would love to achieve more and get more done in a day. My little space here sometimes needs to sit on the backburner when time is tight. Good to know you are patient with me. So, I treat you with this sweet classic dessert while I leave you again for a few days. I will return with more stories, tales and good times.

The tiramisu is rather exceptional as it bursts with flavors of Spring. Tangy, sweet and velvety smooth, each spoonful is a delight. Hope you enjoy!

It took me sometime but I have finally joined up with Instagram and am now wondering what too me so long! I’ve always been a very visual person and often carry my camera with me during the week taking pictures of my world around me. However, it used to get tedious to have my DSLR packed in the bag all the time. With my new smartphone I am able to capture snapshots of things that move, stimulate, inspire and motivate me. Instagram allows me to share these images with friends and readers instantly. I love it!. My gallery can be viewed over at the Statigram portfolio and I share these images daily on my Facebook profile and fanpage and on Twitter.

I will leave you with a few snapshots I have taken over the past few weeks:

All photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First

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  1. A nice dessert, wonderful pics as always, Meeta. Like your vintage scale and yes, the Opinel-knife is great. Looking forward to get one the next week. I wish you a funny time in England, hope there is a little bit of sunshine for you and all the participants.
    Will bring you carambars over from france and looking forward to meet you after all the workshop-time in June.
    Warmly, Sandy

  2. What a gorgeous idea. Love this twist on an old favourite and strawberry and rhubarb is such a winning combination.

  3. Hi Meeta! That's a wonderful dessert. I love the combination of strawberry and rhubarb.
    I love the little two-handled bowls you have with the blue rim. Do you or any of your readers know where I can find them? They look so cute!

  4. A delightful dessert! So seasonal. That fruit combination can't get any better. Great pictures and I love your enamel props.



  5. Love the fruity twist on the traditional flavors! Fabulous dessert!

  6. My rhubarb is almost ready and I can't wait to try this. It looks so light and luscious!

  7. So may exciting things coming up Meeta. Enjoy your time in England!

  8. I always adore tiramisu. Would love to taste the twist of rhubarb in your version. Adding fresh strawberries and rhubarb would be awesome. Mouth watering dessert! =)

  9. I still have never tried rhubarb! Goodness, what could I be missing?

  10. This is such a wonderful dessert!!! Again, a brilliant use of seasonal rhubarb. I love it!

  11. I so admire the work you're doing. It's amazing. The dessert looks sensational. good luck on your next trip. And, I want the cobalt and gold china!

  12. Hey strawberries and rhubarb it's perfect duo ! I'm so in love with this recipe!!!

  13. Poor rhubarb, I always forget to use it. Thank you for reminding me about the forgotten stalk. Love your pictures and welcome to instagram.

  14. Hi, Meeta, here's to creating awesome memories and I look forward sooo much to the upcoming workshop in Somerset!

  15. Great combination Meeta. Its such a delightful dessert:). Perfect for summer!

  16. Beautiful! I love rhubarb and strawberry together. And I positively LOVE tiramisu.

    Have a great trip to Somerset! Your instagram pics are lovely.

  17. I can't wait to hear all the Morten stories from you personally in July and ofcourse the tale of the 3rd Plate to Page already! Wow... Have an enormous amount of fun in England as I know you will!

  18. These are so beautiful...I just love them!

  19. I love all your Instagram pics! Those shoes, those props!!

  20. Hi Meeta,
    Wonderful pictures...!!
    My plans to join Plate to Page did not work out this year..but hope there will be a next time..
    Enjoy your time there..success!

  21. Tiramisu is my all time favorite dessert and I have shunned any versions other than the traditional one. I am inspired to try this one, strawberry and rhubarb together is just too tempting.

  22. i love the vintage feel in your pictures and the tiramisu is just inviting! thanks for sharing!

  23. Thank you so much for all your lovely comments and for sharing your thoughts. Glad you liked the dessert and it is a combination to try. I am sure you'll enjoy it.

  24. These are simply brilliant, Meeta..I've never seen rhubarb in any variation of tiramisu. I can only imagine how wonderfully the tartness pairs with the sweet. They look beautiful!

  25. I love tiramisu as well. Unluckily my boyfriend does not drink or otherwise consume any alcohol, but this recipe is perfect for a tiramisu for both of us!

    Desserts are so much better when shared..

  26. What a cool recipe idea! I love tiramisu but I think I love this strawberry and rhubarb take on it more.

  27. Thank you so much for your comments and thoughts! Time flies and look so many weeks gone by - P2P has come and gone and I am looking towards that's coming up. Glad you are liking this combination as it really has become one of my favorites for this summer. Come back and tell me what you thought.


Thank you for visiting What's For Lunch, Honey? and taking time to browse through my recipes, listen to my ramblings and enjoy my photographs. I appreciate all your comments, feedback and input. I will answer your questions to my best knowledge and respond to your comments as soon as possible.

In the meantime I hope you enjoy your stay here and that I was able to make this an experience for your senses.