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Strawberry Rhubarb Cream Exps Cf2bz19 37532 C12 19 3b 4

Strawberry Rhubarb Cream

TOTAL TIME: Prep: 20 min. + chilling YIELD: 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

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

  • 1. In a small saucepan, combine the rhubarb, 2 tablespoons sugar and the 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.
  • 2. Place strawberries and remaining 1-1/2 teaspoon 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.

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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