Summer Strawberry-Rhubarb Banoffee
recipe

A delicious banoffee that combines sweet strawberries and tart rhubarb, offering a taste of summer in every bite. Easy and quick to prepare, perfect for birthday parties or summer coffee breaks.
Preparation Time: 40 minutes
Serving Size: 8 servings
Ingredients:
- 200 g digestive biscuits
- 100 g butter
- 400 g caramelized condensed milk
- 300 g fresh strawberries
- 200 g rhubarb
- 2 tbsp sugar
- 3 dl whipping cream
- 1 tsp vanilla sugar
- Fresh mint leaves (for garnish)
Instructions:
1. Preheat the oven to 180°C (350°F).
2. Peel and chop the rhubarb into small cubes. Place the rhubarb cubes in a baking dish, sprinkle sugar on top, and bake in the oven for about 20 minutes until the rhubarb is soft. Allow to cool.
3. Crush the digestive biscuits into fine crumbs and mix with melted butter. Press the biscuit mixture evenly into the bottom of a pie dish.
4. Spread the caramelized condensed milk evenly over the biscuit base.
5. Chop the fresh strawberries and layer them over the caramel. Add the baked rhubarb cubes.
6. Whip the cream with vanilla sugar until fluffy. Spread the whipped cream over the rhubarb and strawberries.
7. Garnish with fresh mint leaves.
8. Let the banoffee set in the refrigerator for at least 1 hour before serving.
Nutritional Information (per serving):
- Energy: 350 kcal
- Protein: 3 g
- Carbohydrates: 45 g
- Fat: 18 g
- Fiber: 2 g

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