Strawberry Rhubarb Cream

Name: Strawberry Rhubarb Cream
Prep time: 20 min
Total time: 20 min
Yield: 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

23 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. + chilling

Makes

2 servings

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. —Norma DesRoches, Warwick, Rhode Island

Strawberry Rhubarb Cream Recipe photo by Taste of Home

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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, until tender, about 10 minutes. 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 2 parfait glasses or dessert dishes. Cover and refrigerate until chilled. Garnish with additional berries if desired.

Rhubarb

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts

1/2 cup: 217 calories, 15g fat (9g saturated fat), 45mg cholesterol, 13mg sodium, 21g carbohydrate (19g sugars, 1g fiber), 2g protein.