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
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 217 calories, Fat 15g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 13mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
STRAWBERRY RHUBARB CREAM
Got this on line from Tast of Home and it looks so rich and creamy yet refreshing. I think this would be great to make in early summer when rhubarb is readily available. There are several other recipes called this here also from Taste of Home but this is a little differant. I think I'll add a few drops of red food coloring to make it a little brighter and then use additinal slices of fresh strawberries to garnish the tops. I may even prefer to puree the rhubarb to get a really creamy texture. Prep time does not include chilling time
Provided by Bonnie G 2
Categories Low Protein
Time 20m
Yield 2 bowls, 2 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan, combine the rhubarb, 2 tablespoons sugar and water. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 10 minutes or until tender. 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 two parfait glasses or dessert dishes. Cover and refrigerate until chilled. Garnish with additional berries if desired. Yield: 2 servings.
- Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts : Calories 203.4, Fat 14.8, SaturatedFat 9.2, Cholesterol 54.3, Sodium 16.9, Carbohydrate 17.9, Fiber 1.3, Sugar 14.7, Protein 1.3
STRAWBERRY-RHUBARB CREAM DESSERT
This is a recipe I'd like to try when fresh rhubarb and strawberries are in season. Recipe is from Taste of Home. This needs to refrigerate for 3-4 hours.
Provided by CookingONTheSide
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In small bowl, combine the flour, pecans, butter and sugar.
- Press into a greased 13-inch by 9-inch by 2-inch baking dish.
- Bake at 350 degrees for 18-20 minutes or until golden brown.
- Cool on a wire rack.
- In large saucepan, combine brown sugar and cornstarch.
- Stir in rhubarb until combined.
- Bring to a boil over medium heat, stirring often.
- Reduce heat; cook and stir for 4-5 minutes or until thick.
- Remove from heat; cool.
- Stir in strawberries.
- In small mixing bowl, beat cream cheese and confectioners' sugar until smooth.
- Fold in 1 cup whipped cream.
- Spread over crust; top with rhubarb mixture.
- Spread with remaining whipped cream.
- Refrigerate for 3-4 hours before serving.
- Garnish with additional brown sugar if desired.
Nutrition Facts : Calories 572, Fat 38, SaturatedFat 20.2, Cholesterol 95.4, Sodium 184.3, Carbohydrate 55.4, Fiber 2.6, Sugar 33.2, Protein 5.6
STRAWBERRY-RHUBARB CREAM DESSERT
A neighbor shared this recipe with me, and I created my own variation using garden-fresh rhubarb and strawberries. The shortbread crust and creamy sweet-tart layers went over big at a family party-not a crumb was left! -Sara Zignego, Hartford, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the flour, pecans, butter and sugar. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 18-20 minutes or until golden brown. Cool on a wire rack., In a large saucepan, combine brown sugar and cornstarch. Stir in rhubarb until combined. Bring to a boil over medium heat, stirring often. Reduce heat; cook and stir for 4-5 minutes or until thickened. Remove from the heat; cool. Stir in strawberries., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup whipped cream. Spread over crust; top with rhubarb mixture. Spread with remaining whipped cream. Refrigerate for 3-4 hours before serving. Garnish with additional brown sugar if desired.
Nutrition Facts : Calories 577 calories, Fat 38g fat (20g saturated fat), Cholesterol 95mg cholesterol, Sodium 183mg sodium, Carbohydrate 56g carbohydrate (33g sugars, Fiber 3g fiber), Protein 6g protein.
MINI STRAWBERRY RHUBARB PAVLOVAS
Steps:
- For the meringues: Preheat your oven to 250 degrees F (120 degrees C) and line a baking sheet with parchment paper.
- In a small bowl, stir together the sugar and cornstarch and set aside.
- Wipe a metal, glass or ceramic bowl out with paper towel and add in the egg whites and salt. Using a hand mixer, whip the egg whites on high until soft, foamy peaks form. With the mixer running, slowly sprinkle in the sugar mixture and continue to whip until the meringue is glossy and stiff peaks hold when the beaters are lifted out of the mixture.
- Whip in the vanilla. Using a large spoon, drop four large dollops of the meringue onto the prepared baking sheet, creating an indentation in the middle of each.
- Bake for 1 hour. Turn the oven off and allow the meringues to sit in the oven until cooled completely, about 30 minutes.
- For the toppings: Meanwhile, combine the strawberries and rhubarb in a small saucepan with the wine or water and 1/4 cup sugar. Place over medium-low heat and cook for about 10 to 15 minutes, or until the fruit starts to break down and becomes jammy. Remove from the heat and set aside to cool to room temperature. Cover and store in the fridge until ready to assemble.
- Just before serving, whip the cream with remaining 1 tablespoon sugar and the vanilla. To serve, dollop whipped cream in the center of each pavlova and top with the fruit and a scattering of toasted almonds.
STRAWBERRY-RHUBARB CREAM DESSERT
I found this recipe in an old Taste of Home magazine. I don't recall who submitted the recipe, but I tried it today, and it was delicious. I did make a 2 changes.....I added a little more sugar when I cooked the rhubarb along with a few drops of red food coloring to make it "prettier". I also used Cool Whip instead of whipping my own cream. I especially love the first layer (crust) which I could have eaten all alone !!
Provided by donnie27
Categories Dessert
Time 1h5m
Yield 1 9x13 dish, 12 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine the flour, pecans, butter, and sugar.
- Press into a greased 13"x9"x2" baking dish.
- Bake at 350 degrees for 18-20 minutes or until golden brown. Cool on a wire rack.
- Topping: In a large saucepan, combine brown sugar and cornstarch.Stir in rhubarb until combined. Bring to a boil, stirring often. Reduce heat and cook until thickened and the rhubarb is tender. (This is where I also add a few drops of red food coloring to "pep it up" a bit) When done, remove from heat and cool. When cool, stir in the sliced strawberries.
- Filling: In a small mixing bowl , beat cream cheese and confectioners sugar until smooth.Fold in 1 cup of whipped cream.
- Spread the filling over the cooled crust, top with the cooled rhubarb mixture. Spread the remaining whipped cream on top of the rhubarb layer.
- Garnish with some additional brown sugar ( I also added some extra sliced strawberries as garnish).
- Refrigerate for 3-4 hours before serving.
Nutrition Facts : Calories 572, Fat 38, SaturatedFat 20.2, Cholesterol 95.4, Sodium 184.3, Carbohydrate 55.4, Fiber 2.6, Sugar 33.2, Protein 5.6
STRAWBERRY-RHUBARB DESSERT
Give pie the heave-ho and try this rhubarb dessert. The delightful duo of strawberry and rhubarb is a great combination in this Strawberry-Rhubarb Dessert.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield 7 servings, 1/2 cup each
Number Of Ingredients 4
Steps:
- Toss rhubarb with sugar in large saucepan; stir in water.
- Bring to boil on medium heat, stirring constantly; cook 2 min. Remove from heat. Add dry gelatin mix; stir 2 min. until completely dissolved. Pour into 7 dessert cups.
- Refrigerate 3 hours or until firm.
Nutrition Facts : Calories 110, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
STRAWBERRY-RHUBARB BUCKLE
Growing up in Wisconsin, we had a patch of rhubarb growing in our backyard, and I loved all of the delicious desserts my Mom would make when it was in season. This recipe is my spin on her strawberry-rhubarb cake. Serve warm with a scoop of vanilla ice cream or a dollop of sweetened whipped cream, if desired.
Provided by Kim's Cooking Now
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 19
Steps:
- Combine rhubarb, strawberries, 1/2 cup sugar, lemon juice and 1 tablespoon of water in a saucepan. Cook, covered, over medium-low heat, stirring occasionally until mixture begins to boil, about 5 minutes. Reduce heat to low.
- In a small bowl, stir together remaining 2 tablespoons of water with cornstarch until cornstarch is dissolved. Add mixture to the saucepan and continue cooking fruit until mixture begins to thicken, about 2 minutes. Remove from stove and set aside to cool.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch deep dish pie pan with non-stick cooking spray, and place on a baking sheet.
- Beat 1/2 cup of butter and 1/2 cup of sugar with an electric mixer in a bowl until light and fluffy. Beat in egg, vanilla extract, and yogurt. Add flour, baking powder, baking soda, and salt; mix until just combined. Spread 2/3 of the batter into the prepared pan. Pour strawberry-rhubarb filling on top of the batter. Spread remaining 1/3 of the batter in small mounds atop the filling. Set aside.
- Combine brown sugar, 1/4 cup flour, and 2 tablespoons of butter in a small bowl. Mix using a fork, a pastry blender, or your hands, until the mixture resembles coarse crumbs. Sprinkle on top of the batter and filling.
- Bake in the preheated oven until the cake topping is nicely browned, about 35 minutes.
Nutrition Facts : Calories 385.6 calories, Carbohydrate 57.4 g, Cholesterol 62.3 mg, Fat 15.7 g, Fiber 1.8 g, Protein 5 g, SaturatedFat 9.5 g, Sodium 379.7 mg, Sugar 32.9 g
RHUBARB CREAM DELIGHT DESSERT
I've never cooked with rhubarb, though I have tried a dessert with it in it once. It was interesting, so I'm looking forward to cooking with it!
Provided by BeccaB3c
Categories Dessert
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Make crust: Mix flour, sugar and butter; pat into 10" pie plate and set aside.
- Make rhubarb layer: Combine rhubarb, sugar and flour.
- Toss lightly and pour into crust.
- Bake at 375 degrees for 15 minutes.
- Meanwhile, prepare cream layer: Beat cream cheese and sugar until fluffy.
- Beat in eggs, one at a time, then pour over hot rhubarb layer.
- Bake at 350 degrees for about 30 minutes or until almost set.
- Combine topping ingredients and spread over hot layers.
- Chill.
Nutrition Facts : Calories 358.1, Fat 22.7, SaturatedFat 14, Cholesterol 95.5, Sodium 162.1, Carbohydrate 34.5, Fiber 0.8, Sugar 23.5, Protein 5.3
RHUBARB FOOL WITH STRAWBERRIES
A fool is a classic British and Irish dessert that's usually made with whipped cream and cooked fruit. Try my quick version with rhubarb and berries. -Cheryl Miller, Fort Collins, Colorado
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine rhubarb, sugar, orange juice and salt. Bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until rhubarb is tender. Cool slightly., Process rhubarb mixture in a blender until smooth. Transfer to a bowl; refrigerate, covered, until cold., Just before serving, in a large bowl, whip cream until soft peaks form. Lightly fold in pureed rhubarb and strawberries.
Nutrition Facts : Calories 213 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 42mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.
RHUBARB WHIP DESSERT
Easy Rhubarb pudding type dessert. I have not tried this. It is for a board request. The 4 hour prep time is only meant for the chilling in the refrigerator :)
Provided by Steve P.
Categories Dessert
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix rhubarb, sugar and ½ cup water in saucepan.
- Stir occasionally and bring to a boil.
- Cover saucepan and cook for 8 10 minutes.
- Continue cooking, and add strawberry gelatin,continuously stirring until gelatin dissolves.
- Remove from heat and add 1-cup cold water.
- Allow to cool, then place in refrigerator to chill until partially set.
- Remove from refrigerator and whip mixture with electric beater until fluffy.
- Fold in whipped cream.
- Garnish with fresh strawberries (whole or sliced).
Nutrition Facts : Calories 202.4, Fat 1.3, SaturatedFat 0.7, Cholesterol 3.8, Sodium 143, Carbohydrate 46.6, Fiber 1.5, Sugar 42.3, Protein 3.1
STRAWBERRY-RHUBARB AND CREAM BARS
This bar is a wonderful combination of sweet strawberries and tart rhubarb, paired with a smooth, creamy filling and a shortbread crust. For an absolutely fabulous seasonal recipe, this is the way to go!
Provided by JessKnight
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 5h25m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Chill a metal bowl in refrigerator.
- Mix flour, pecans, butter, and white sugar in a bowl and press the mixture into the bottom of the prepared baking pan.
- Bake the crust in the preheated oven until golden brown, 18 to 20 minutes; cool in pan on wire rack.
- Mix 1 cup brown sugar, corn syrup, and cornstarch in a saucepan; stir in rhubarb. Bring the rhubarb mixture to a boil; reduce heat and cook, stirring often, until thickened, 4 to 5 minutes. Let the filling cool and stir in strawberries.
- Beat cream cheese with confectioners' sugar in a bowl until smooth.
- Pour heavy cream into chilled metal bowl and whip with an electric mixer until fluffy and the cream holds soft peaks, about 3 minutes. Fold 1 cup of the whipped cream into the cream cheese mixture; reserve remaining whipped cream.
- Spread the cream cheese mixture over the cooled crust and top with the rhubarb mixture; spoon the remaining whipped cream over rhubarb layer. Refrigerate until set and thoroughly chilled, 3 to 4 hours; sprinkle with 2 tablespoons brown sugar.
Nutrition Facts : Calories 447.9 calories, Carbohydrate 46.7 g, Cholesterol 71.4 mg, Fat 28.4 g, Fiber 2 g, Protein 4.2 g, SaturatedFat 15.1 g, Sodium 139.1 mg, Sugar 28.1 g
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