Strawberry Rhubarb Cream

Strawberry Rhubarb Cream

Photo by Aubrey F.

  • Prep Time


  • Total Time


  • Servings



  • Ingredients

  • ½ cup chopped fresh or frozen rhubarb

  • 2 tablespoons plus 1-½ teaspoons sugar, divided

  • 1-½ teaspoons water

  • ½ cup sliced fresh strawberries

  • ⅓ cup heavy whipping cream, whipped

  • Additional sliced fresh strawberries, optional


Directions 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.


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