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
| Servings | Prep Time |
| 2servings | 20minutes + chilling |
| Servings | Prep Time |
| 2servings | 20minutes + chilling |
Ingredients
- 1/2 cup fresh or frozen rhubarb chopped
- 2 tbsp sugar plus 1-1/2 teaspoons sugar, divided
- 1-1/2 tsp water
- 1/2 cup sliced fresh strawberries
- 1/3 cup heavy whipping cream whipped
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- 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.
Recipe Notes
Nutrition Facts
1/2 cup: 217 calories, 15g fat (9g saturated fat), 45mg cholesterol, 13mg sodium, 21g carbohydrate (19g sugars, 1g fibre), 2g protein.
