Strawberry Rhubarb Cream

By srumbel

A friend gave me this recipe a long time ago. It’s rich and creamy yet refreshing. I make this often in early summer when rhubarb is readily available.
from tasteofhome.com

Ingredients

• 1/2 cup chopped fresh or frozen rhubarb
• 2 tablespoons plus 1-1/2 teaspoons sugar, divided
• 1-1/2 teaspoons water
• 1/2 cup sliced fresh strawberries
• 1/3 cup heavy whipping cream, whipped
• Additional sliced fresh strawberries, optional

Preparation

Step 1

In a small saucepan, combine the rhubarb, 2 tablespoons sugar and
water. Bring to a boil, stirring constantly. Reduce heat; simmer,
uncovered, for 10 minutes or until tender. Transfer to a small bowl;
cool to room temperature.
Place strawberries and remaining sugar in a food processor; cover and
process until pureed. Stir into rhubarb mixture. Fold in whipped
cream. Spoon into two parfait glasses or dessert dishes. Cover and
refrigerate until chilled. Garnish with additional berries if
desired. Yield: 2 servings.

Nutritional Facts: 1/2 cup equals 148 calories, 8 g fat (5 g saturated fat), 27 mg cholesterol, 9 mg sodium, 20 g carbohydrate, 2 g fiber, 1 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.