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Strawberry Rhubarb Cream

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
  • 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

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

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Reviews

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Average Rating:
  • millsapm
    Apr 12, 2020

    My daughter says "It was so delicious! I just wanna keep eating it and eating it!"

  • muffbear74
    Jun 30, 2015

    Agree with the other reviews - a wonderful, light summertime dessert.

  • pattibourey
    Jun 22, 2014

    Wow, excellent dessert!! Thank you for sharing!

  • Judy Belville
    Jun 20, 2014

    Loved this dessert. It was light and delicious after a meal. Will definitely be making this again.

  • oneFitzy
    Jun 19, 2014

    My friends were impressed with the cream dessert and really liked it.

  • glhill
    Jun 18, 2014

    This is delicious and a good low carb treat. Will be making this often. Thanks for sharing this recipe.

  • quack5
    Jun 18, 2014

    Light and tasty

  • crookedpine
    Jun 18, 2014

    Easy and delicious!

  • debfarrer
    Jun 18, 2014

    Deb F. I make this dessert all throughout the year with frozen rhubarb from the garden. I use frozen mixed berries for an extra special berry flavor. A nice light ending to any dinner.

  • gale myra
    Jun 13, 2014

    sounds soo good i'm going to try it