Strawberry Rhubarb Cream Recipe
- 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
- 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.
1/2 cup: 148 calories, 8g fat (5g saturated fat), 27mg cholesterol, 9mg sodium, 20g carbohydrate (18g sugars, 2g fiber), 1g protein.
Reviews for Strawberry Rhubarb Cream
"Agree with the other reviews - a wonderful, light summertime dessert."
"Wow, excellent dessert!! Thank you for sharing!"
"Loved this dessert. It was light and delicious after a meal. Will definitely be making this again."
"My friends were impressed with the cream dessert and really liked it."
"This is delicious and a good low carb treat. Will be making this often. Thanks for sharing this recipe."
"Light and tasty"
"easy and delicious!"
"sounds soo good i'm going to try it"
"My family always makes this with raspberries and we devour it. We call it Raspberry Fool. I can't wait to try this as I much prefer strawberry rhubarb to raspberry, however, I must call it Strawberry Rhubarb Fool."
"I lovrd this. I doubled the recipe and also used cool whip."
"i absolutely love this recipe! its also good with cinnamon sugar cookies"
"I normally don't care for anything rhubarb, but my husband does. I really like this recipe and will make it again!!"
"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"
"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!"
"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."
"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!"
"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."
"we loved it! I used a container of whipped topping instead of real whipping cream and I doubled the recipe."
"The mixture of real cream with strawberry and rhubarb is divine. It is not too sweet and not too tart, it is just perfect."
"This is a wonderful light and easy recipe. Everyone loved it. I used Cool-Whip instead of whipping cream."
"It is delicious! I doubled it. I would definitely make it again."
"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."
"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!"
"This is a keeper in this household! A light refreshing yummy dessert!"
"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."