Yep, I’m still posting rhubarb recipes for A Week of Rhubarb.
Sick of rhubarb yet? I’m definitely not.
I know I’ve mentioned it before but I love love LOVE rhubarb. ESPECIALLY in this easy and oh-so-creamy dessert!
This tangy rhubarb-strawberry-flavored cream tastes like a super-fluffy smoothie. Okay, it may not be as low-fat as a smoothie because of the whipped cream. But if you didn’t use whipped cream it wouldn’t be a fruit cream, now would it?
If you want a low-fat dessert, make a smoothie. Not that I have anything against smoothies–I love them! But I don’t love them as a dessert. Smoothies are for breakfast. Not for dessert. I could just imagine the looks on my siblings faces if I served a smoothie for dessert!
First their mouths would drop open and then they would start laughing.
I’ve trained them well, haven’t I? 😉
On the other hand, if you like a lightly-sweetened, tangy dessert that melts in your mouth and tastes amazing on a warm summer day; make this! It’s easy, simple, pretty, sweet, and seriously, who doesn’t love a good fruit cream?
Coming up next in a Week of Rhubarb: Pink Rhubarb Ice Pops–One of my most wildly popular ice pops recipe!
- 1/2 cup fresh rhubarb, diced
- 2 teaspoons water
- 1 tablespoon plus 1 teaspoon maple syrup
- 1/2 cup fresh strawberries, diced
- 1/2 cup heavy whipping cream
- 1. Bring rhubarb, water, and 1 tablespoon syrup to a boil in a small saucepan over medium heat. Reduce heat and cover. Simmer until rhubarb is soft and broken down. Remove from heat and set aside to cool.
- 2. Puree strawberries and remaining 1 teaspoon syrup in a blender until smooth. Stir strawberries into cooled rhubarb mixture and set aside.
- 3. In a mixer, beat heavy cream until stiff peaks form, fold strawberry-rhubarb mixture into cream. Place in a container and chill 30 minutes or until cold.
- Yield: 2 servings.
- Store in refrigerator 1-2 days.