Rhubarb Strawberry Rolls (Recipe Testing) – Happy Easter!

I hope you are spending these lovely days with your family, friends and a lot of good food!To today’s traditional family brunch I brought these absolutely lovely Rhubarb Strawberry Rolls. The recipe is from “Das Knusperst√ľbchen” and you can find it right here!Believe me, this wonderful recipe will give you moist, fruity and fluffy rolls. The flavour of the rhubarb (from my organic garden) and the strawberries is simply amazing!. ūüôāGo and check it out – and enjoy these holidays!

Best wishes,


Weaving Pattern Rhubarb Tarte with Marzipan Filling (Recipe Testing)

DSC02133blogHello everyone!

Today I just quickly want to show you this lovely Rhubarb Tarte I made with rhubarb from my organic garden!

DSC02150blogI saw a picture of the tarte with this beautiful weaving pattern on the Instagram profile of “Das Knusperst√ľbchen“. Sarah’s blog is soooo wonderful and there are many more recipes I would like to give a try.DSC02129blog

This one here worked out perfectly, the only thing I will improve when I bake it again is the thickness of the rhubarb stripes. Mine were a bit too thin, which made them both delicate to handle and a bit crisp in the final result of the cake. Apart from that, I was super happy. As you can see, I served it with a bit of cream and muscovado-sugar on top. The tarte was also a great success with my family, by the way. ūüėČDSC02099blog DSC02105blog DSC02108blog

Here you can see how I “weaved”. A step-by-step instruction and the recipe of this wonderful tarte can be found right here.

Enjoy your Weekend!

Much love,


Rhubarb Strawberry Syrup with Pineapple Mint


A few days ago, when the rhubarb in my garden was wonderfully big, I decided to make some syrup out of it.DSC01313insta.jpg I love the combination of rhubarb and strawberries and to add some extra freshness, I put in some pineapple mint as well.DSC01473blogDSC01593blogDSC01470blogIt was my first try at syrup-making and it was a great success. Isn’t the colour simply spectacular?¬†And the taste….oh, I love to enjoy a cool glass of water with a bit of this wonderful syrup on a sunny afternoon – and on the rainy days, the drink feels even more like spring in a glass. Enjoy!DSC01525blog

DSC01475blogBest wishes,




Rhubarb Strawberry Syrup with Pineapple Mint

yield: about 4 dl
preparation time: 30 min
total time: 1 day (the rhubarb should be left to draw in sugar overnight)


  • 620g rhubarb
  • 300g sugar
  • 230g strawberries
  • juice of 1 lemon
  • 3 dl water
  • 1 stem of pineapple mint


  1. Dice the rhubarb finely and let it draw in the sugar over night in a bowl.
  2. On the next day, dice the strawberries finely, too, and cook them together with all the other ingredients for at least 30 minutes.DSC01462blog
  3. Sieve the mixture. Then, bring it to the boil again and cook it until the mixture is reduced as much as you like. Remove the foam carefully with a spoon.
  4. Fill the hot syrup into the pre-heated bottle (until just under the rim) and let it cool down turned-over on an isolating surface.
  5. You can store the syrup unopened in the dark for about half a year. Enjoy it with water or use it for desserts.

(recipe inspired by ‚ÄúDas Knusperst√ľbchen‚ÄĚ)DSC01479blog


To get a printed version: Download the pdf.
(Both English and German versions available!)

Rhubarb Strawberry Syrup with Pineapple Mint

Rhabarber-Erdbeer-Sirup mit Ananasminze

Swanlake – Choux Pastry Swans

SONY DSCThere many things I’m very fond of besides baking and ballet is certainly one of them. I love both dancing ballet myself and watching ballets. Recently, a friend and I went to see Polina Semionova and Friedemann Vogel in “Giselle” at the Opernhaus Z√ľrich. That was absolutely breathtaking! The movements looked so perfectly effortless, it was a great pleasure to watch them perform.


Before the show, very excited to see “Giselle”.


Polina Semionova and Friedemann Vogel

But what has this got to do with these little Choux Pastry Swans? A lot – because, of course, I also love the ballet which is often considered the epitome of classical ballets: Swanlake. Tchaikovsky’s music, the romantic love story, … ‚̧ And my little Choux Pastry Swan are exactly as soft, light and delicate as a Swanlake performance.SONY DSCSONY DSCThe rhubarb-strawberry filling is very fruity and refreshing on a warm spring day. The dough is crisp and fluffy. And they look lovely too, don’t you think? If you like your dessert to be super romantic you can also position two swan facing each other, which will give you a heart shape.SONY DSCI wish you the most wonderful Sunday,


Swanlake ‚Äď Choux Pastry Swans

Yield: about 12 swans
Preparation time: 1.5h
Total time: 2h


tools:­       piping bag­       round nozzle; star-shaped nozzle


for the choux pastry:

­       2.5 dl water

­       60g butter

­       1 pinch of salt

­       3 tbsp. sugar

­       150g flour

­       4 eggs (slightly beaten)

for the filling:­       2 rhubarb stalks­       3 strawberries

­       2-3 tbsp. sugar

­       1 tsp. cornflour


­       3-4 strawberries, cut into small pieces

­       1,5 dl cream

¬≠¬†¬†¬†¬†¬†¬† ¬Ĺ sachet whipping cream stiffener

¬≠¬†¬†¬†¬†¬†¬† 2-3 tbsp. confectioners‚Äė sugar, sieved

for the decoration:

¬≠¬†¬†¬†¬†¬†¬† confectioners‚Äė sugar


  1. First, prepare the rhubarb-strawberry-compote: Peel and cut the rhubarb into small slices. Cut the strawberries into small cubes. Put everything into a pot, add sugar and sieved cornflour and bring to the boil. Then, cook on medium heat until the rhubarb and strawberries fall apart. Let it cool down.SONY DSC
  2. Preheat the oven (or, if possible two ovens) to 190¬įC.
  3. Put water, butter, salt and sugar in a medium pot and bring to the boil. Reduce the heat.
  4. Add all the (sieved) flour at a time and stir 1-2 minutes until a soft dumpling forms which doesn’t stick to the bottom of the pot anymore
  5. Take the pot away from the stove and let it rest shortly.
  6. Add the eggs one at a time and stir them into the dough. Make sure that the dough gets soft but doesn’t dissolve.SONY DSC
  7. Put about ¬ľ of the dough into a piping bag with a round nozzle and pipe 12 S-shaped swan necks onto a baking sheet (covered with baking parchment).
  8. Put the rest of the dough into a piping bad with a star-shaped nozzle (or change the nozzle, if you only have one piping bag) and pipe 12 oval heaps onto another baking sheet.SONY DSC
  9. If possible, work with two ovens from now on, if you only have one oven, bake the heaps first. Bake the heaps for 30 minutes in the preheated oven. Bake the swan necks 20-25 minutes in the preheated oven. Be careful: Don’t open the oven during these 30 minutes!
  10. While the profiteroles are in the oven, prepare the filling: Whip 1.5 dl cream (with whipping cream stiffener and confectioners’ sugar) until stiff. Mix (carefully!) with 3-4 EL of the compote (the rest of the compote can be served alongside the swans, if you like).SONY DSCSONY DSC
  11. Cut 3-4 strawberries into very small cubes.
  12. When the 20-25 or 30 minutes, respectively, are over, switch off the oven and let the profiteroles dry in the slightly opened oven for about 10-15 minutes. Then, take the profiteroles out of the oven and let them cool down completely on a cooling rack.SONY DSC
  13. Cut the heaps horizontally, the half the lid (as on the picture). SONY DSCSONY DSCFill the lower part of the heap with the rhubarb-strawberry-crème. Put 1 tablespoon of the small strawberry dices onto the filling. Stick the swan neck into the cream and decorate with the wings, which will also stabilize the neck.
  14. Store the swans cool until you serve them, then dust them with confectioners’s sugar and enjoy!

(idea and recipe of the profiteroles adapted from ‚ÄěLuftig-leichter Brandteig‚Äú by Luise Lilienthal)SONY DSC


To get a printed version: Download the pdf. (Both English and German versions available!)

Swanlake – Choux Pastry Swans

Schwanensee РBrandteig-Schwäne


Tasted: Of Rabbits and Strawberry-Rhubarb Delicacies

SONY DSCToday I present you a new category on my blog which is¬†called “Tasted”. Here I am going to¬†show you food that is¬†not of my own creation and I shall inspire (and tease) you with pictures of¬†beautiful things I’ll come across in my culinary life. (Therefore I can of course not include a recipe of the shown delicacies.)SONY DSCLet me present you¬†a lovely “Spitzbueb” (a Swiss cookie): a rabbit – isn’t it cute? Oh, I love rabbit shaped desserts right now (because rabbit = Easter = holidays – logical, ins’t it. ūüėČ ).SONY DSC

And on the the confectioners’ sugar trace of the rabbit a slice (or rather dice)¬†of an aboslutely DELICIOUS strawberry-rhubarb-cake as on my first picture – this is dessert heaven. ‚̧