Ingredients
Scale
- 1 baked and cooled cake of your choice, homemade or packaged (Lemon cake is great here!)
- 1 lb. strawberries, washed, stemmed, and sliced
- 1 lb. rhubarb, washed and sliced into half-inch pieces
- 1.25 cups granulated sugar
- For standard version: 4-5 tsp unflavored Knox gelatin (use less for softer set filling, more for firm set
- For vegetarian version: 2-3 tsp ChillOver powder from Mary Jane’s Farm (use less for soft set filling, more for firm set)
Instructions
- Using a utensil with a large circumference (see post for ideas), poke holes all over the cooled cake, spaced between one and one-half inch apart.
- Place the prepared fruit into a heavy bottomed pot. Add sugar and stir to coat. Cook on stove over medium high heat, stirring frequently and bringing mixture just to a boil before reducing heat. Simmer for 10 minutes, until fruit is soft and has produced lots of syrup. Take pan off heat.
- Use an immersion blender, regular blender, or food processer to puree the fruit mixture until smooth. (Take care when blending, as the mixture may be hot). Return fruit puree to the pot.
- If using regular gelatin – sprinkle powder onto ¼ cup water and let it sit for 3 minutes to bloom. Then whisk into the puree and cook over medium heat for about 5 minutes, until gelatin dissolves thoroughly. If using vegetarian ChillOver powder – sprinkle directly onto fruit puree while whisking, cook over medium heat for 3 minutes, stirring frequently.
- Spoon prepared fruit filling over the cake. Use a spatula or the back of a wooden spoon to gently coax the filling down into the poked holes, then pour the remainder over the top of the cake.
- Allow the filling to cool and set completely before serving. Cakes made with the regular gelatin should be cooled and stored in the refrigerator. Cakes made with ChillOver can set without refrigeration.