Rhubarb Cloud Recipe

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This sweet sauce is scrumptious served over ice cream. My sister shared the quick and easy recipe with me.—Anna Daley, Montague, Prince Edward Island
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 3 cups sliced fresh or frozen rhubarb, thawed
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon grated orange peel
  • 1 cup heavy whipping cream

Nutritional Facts

1 serving (1 each) equals 323 calories, 22 g fat (14 g saturated fat), 82 mg cholesterol, 27 mg sodium, 31 g carbohydrate, 2 g fiber, 2 g protein.


  1. In a large saucepan, bring rhubarb, sugar, lemon juice and orange peel to a boil. Reduce heat; cook, uncovered, over medium heat until mixture is reduced to about 1 cup, about 15 minutes. Cool completely.
  2. In a bowl, beat cream until soft peaks form. Fold in rhubarb mixture. Serve immediately. Yield: 4 servings.
Originally published as Rhubarb Cloud in Country Woman March/April 2002, p35

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Reviewed Apr. 26, 2015

"Really like this rhubarb dessert. I did modify it by using sugar free cool whip...just because that is what I had on hand. And instead of folding all of the rhubarb into the cool whip, I added it as needed so it could be used several days since there are just the two of us. I would like to try it with the whipped cream some time. I do prefer the cream. When I had strawberries on hand, I added some sliced ones to the mixture in individual dishes as well. ?? That was last year... This year I am going to try using Truvia in place of the sugar, since my husband is diabetic."

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