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

TEST KITCHEN APPROVED

26 Reviews

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

26 Reviews Add your review

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

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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.