Strawberry-Rhubarb Cream Dessert
A neighbor shared this recipe with me, and I created my own variation using garden-fresh rhubarb and strawberries. The shortbread crust and creamy sweet-tart layers went over big at a family party—not a crumb was left! —Sara Zignego, Hartford, Wisconsin
Ingredients
- 2 cups all-purpose flour
- 1 cup chopped pecans
- 1 cup butter, melted
- 1/4 cup sugar
- TOPPING:
- 1 cup packed brown sugar
- 3 tablespoons cornstarch
- 5 cups chopped fresh or frozen rhubarb
- 1 cup sliced fresh strawberries
- 1 package (8 ounces) cream cheese, softened
- 1 cup confectioners' sugar
- 1-1/4 cups heavy whipping cream, whipped, divided
- Additional brown sugar, optional
Reviews
Nice flavor. Used 7 cups of rhubarb with the same 1 cup of brown sugar with a dash of salt. Not an overly sweet dessert, which is a nice surprise.
Can this dessert be frozen
I've been making a very similar recipe for years and I use frozen rhubarb and frozen strawberries without the added sugar in some brands of frozen fruits. The chopped pecans in the crust are the secret, at least as far as my family is concerned. My husband buys bulk organic pecans during the Christmas holiday and then after a couple of months we freeze them (in the shells). Then when I want them, he shells them for me (gives him something to do now that he's a retired fireman :) He likes to help so it's a good recipe for both of us!
I noticed that the rhubarb only cooks for about 5 minutes. Is that enough to cook the rhubarb?
I want to make this - it sounds great, but one quick question. Doesn't the whipping cream need to be sweetened? Especially for the topping? Do you just follow a regular recipe for whipped cream?
TanyaBFN just omit the nuts..that is all you have to do...
AMAZING!! This is easier than it looks! It is the best dessert I have ever made!! I've made many desserts in the last 35 years! It is beautiful too! Great for any occasion! Follow recipe exactly as it says!!
How could you make the crust without nuts? Any suggestions? Thanks
This was a very nice change from my usual strawberry-rhubarb crisps and pies. I used twice the amount of strawberries (thankful for the Florida crop that's coming into our markets right now) because I had less of my frozen (thawed) rhubarb than the recipe calls for. I also made the crust using half walnuts, half pecans. The next time I make this dessert, I just might double the cream cheese layer to make it more cheesecake-like. Thank you for a wonderful recipe. It is truly delicious.
I have made this twice and everyone loves it........be sure to bring the recipe with you!!