Show Subscription Form




Strawberry Rhubarb Cream Recipe
Strawberry Rhubarb Cream Recipe photo by Taste of Home

Strawberry Rhubarb Cream Recipe

Read Reviews (17)
5 17
Publisher Photo
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.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:2 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 2 servings

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

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.

Directions

  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.
  2. 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.
Originally published as Strawberry Rhubarb Cream in Reminisce June/July 2007, p50

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.

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Strawberry Rhubarb Cream(17)

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 24, 2013

I lovrd this. I doubled the recipe and also used cool whip.

MY REVIEW
Reviewed Apr. 23, 2011

i absolutely love this recipe! its also good with cinnamon sugar cookies

MY REVIEW
Reviewed Jun. 22, 2010

I normally don't care for anything rhubarb, but my husband does. I really like this recipe and will make it again!!

MY REVIEW
tnw
Reviewed Jun. 2, 2010

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

MY REVIEW
Reviewed Jun. 1, 2010

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!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT