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Strawberry Rhubarb Cream Recipe

Strawberry Rhubarb Cream Recipe photo by Taste of Home

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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.

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Strawberry Rhubarb Cream Recipe

Prep: 20 min. + chilling

Yield: 2 Servings

20 20

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

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. Yield: 2 servings.

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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Strawberry Rhubarb Cream

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(11-17) of 17 reviews

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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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