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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.
This recipe is:
Quick
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
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.
Originally published as Strawberry Rhubarb Cream in Reminisce June/July 2007, p50
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Mar. 24, 2013 by daisey5
I lovrd this. I doubled the recipe and also used cool whip.
Reviewed on Apr. 23, 2011 by Egavas21
i absolutely love this recipe! its also good with cinnamon sugar cookies
Reviewed on Jun. 22, 2010 by fel9ix
I normally don't care for anything rhubarb, but my husband does. I really like this recipe and will make it again!!
Reviewed on Jun. 02, 2010 by tnw
Quite honestly, only got as far as the combination of the fruits (suddenly realized we had no more cream in the fridge!!). Anyway, we really enjoyed what we did have over vanilla ice cream so much that I made a double batch of the "sauce" later --mmmmmmm!Teddy, Ohio
Quite honestly, only got as far as the combination of the fruits (suddenly realized we had no more cream in the fridge!!). Anyway, we really enjoyed what we did have over vanilla ice cream so much that I made a double batch of the "sauce" later --mmmmmmm!
Teddy, Ohio
Reviewed on Jun. 01, 2010 by noraneff
OK, so I modified a bit. Maybe a lot. I pureed the rhubarb with a little bit of sugar, blended it into homeade whipped cream, and used it as a topping for fresh strawberry shortcake. It was an instant hit! My crew loves strawberry rhubarb pie, and this had all the great, fresh taste without the heat of the oven!
Reviewed on May. 30, 2010 by rabbie52
Absolutely delicious! With fresh strawberries and rhubarb available I plan to make more tomorrow and put it into containers to pack into my lunch this week.
Reviewed on May. 28, 2010 by strojhs
An absolutey wonderful recipe. I changed the recipe so it would make enough to take to a dinner party. Also, for those who don't care for things too sweet....I cut down the sugar so much that I used only about a half a cup all together!! Best try it before putting in the whipped cream!
Reviewed on May. 28, 2010 by Jan Dennis
This was fantastic! Will make again. Will try the Cool Whip idea next time - was very easy but would be much easier with Cool Whip. Everyone loved it.
Reviewed on May. 27, 2010 by hazels
we loved it! I used a container of whipped topping instead of real whipping cream and I doubled the recipe.
Reviewed on May. 27, 2010 by kitchenmaid
Made this for dinner today.... It was wonderful. Easy also. Will be making it again.
Reviewed on May. 27, 2010 by dariellec
The mixture of real cream with strawberry and rhubarb is divine. It is not too sweet and not too tart, it is just perfect.
Reviewed on May. 27, 2010 by JoettaHarikian
This is a wonderful light and easy recipe. Everyone loved it. I used Cool-Whip instead of whipping cream.
Reviewed on May. 25, 2010 by potter419
It is delicious! I doubled it. I would definitely make it again.
Reviewed on May. 23, 2010 by avrilleighmoore
I made enough for 6 serving and everyone loved it. I'll definitely make it again and try with both frozen rhubarb and frozen strawberries in the winter.
Reviewed on May. 23, 2010 by puppygirl
This is delicious! I used Cool Whip instead of whipping cream (because that's what I had) but otherwise followed the recipe. What a wonderful use for rhubarb!
Reviewed on May. 22, 2010 by zosia1950
This is a keeper in this household! A light refreshing yummy dessert!
Reviewed on May. 20, 2010 by Debbie 1
It looks delicious. Very smooth and creamy. It looks like from the picture that the rhubarb was also pureed in order to get it that creamy. I think I will try that.
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