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Strawberry Rhubarb Cream

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Total Time
Prep: 20 min. + chilling

By Taste Of Home Editorial Team

Recipe by Norma DesRoches, Warwick, Rhode Island

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 03, 2024

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

Rhubarb

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

Strawberry Rhubarb Cream

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Yield: 2 servings
Prep: 20 min
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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
Text Ingredients

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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