Strawberry Rhubarb Cream Dessert Recipes

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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



Strawberry Rhubarb Cream image

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.

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

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



Strawberry Rhubarb Cream image

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

1/2 cup rhubarb, chopped
2 tablespoons sugar, plus 1 1/2 teaspoons divided
1 1/2 teaspoons water
1/2 cup strawberry, sliced fresh
1/3 cup heavy whipping cream, whipped
2 strawberries, fresh and sliced for garnish (optional)

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



Strawberry-Rhubarb Cream Dessert image

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

2 cups all-purpose flour
1 cup pecans, chopped
1 cup butter, melted
1/4 cup sugar
1 cup packed brown sugar
3 tablespoons cornstarch
5 cups fresh rhubarb, chopped
1 cup fresh strawberries, sliced
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 1/4 cups heavy whipping cream, whipped and divided
additional brown sugar (optional)

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



Strawberry-Rhubarb Cream Dessert image

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.

2 cups all-purpose flour
1 cup chopped pecans
1 cup butter, melted
1/4 cup sugar
TOPPING:
1 cup packed brown sugar
3 tablespoons cornstarch
5 cups chopped fresh or frozen rhubarb
1 cup sliced fresh strawberries
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1-1/4 cups heavy whipping cream, whipped, divided
Additional brown sugar, optional

MINI STRAWBERRY RHUBARB PAVLOVAS

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 4 servings

Number Of Ingredients 12



Mini Strawberry Rhubarb Pavlovas image

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.

1/2 cup sugar (100 grams)
1/2 teaspoon cornstarch (1.25 grams)
2 egg whites (70 grams)
1/4 teaspoon kosher salt (1 gram)
1/2 teaspoon vanilla extract (2.5 milliliters)
1 cup quartered strawberries
1 cup chopped rhubarb
2 tablespoons dry white wine or water (30 milliliters)
1/4 cup plus 1 tablespoon granulated sugar, divided (50 grams plus 12.5 grams)
1 cup 35% cream (250 milliliters)
1 teaspoon vanilla extract (5 milliliters)
2 tablespoons toasted slivered 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



Strawberry-Rhubarb Cream Dessert image

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

2 cups flour, all-purpose
1 cup pecans, chopped
1 cup butter, melted
1/4 cup sugar
1 cup brown sugar, packed
3 tablespoons cornstarch
5 cups fresh rhubarb (can also use frozen)
1 cup fresh strawberries, sliced
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 1/4 cups heavy whipping cream, whipped and divided
brown sugar (optional for garnish)

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



Strawberry-Rhubarb Dessert image

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

1 lb. fresh rhubarb, cut into 1/2-inch-thick slices
1/2 cup sugar
1 cup water
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin

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



Strawberry-Rhubarb Buckle image

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

1 ½ cups diced fresh rhubarb
1 ½ cups diced fresh strawberries
½ cup white sugar
1 tablespoon lemon juice
3 tablespoons water, divided
2 tablespoons cornstarch
cooking spray
½ cup butter, softened
½ cup white sugar
1 large egg
1 teaspoon vanilla extract
½ cup plain yogurt
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
3 tablespoons brown sugar
¼ cup flour
2 tablespoons butter

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



Rhubarb Cream Delight Dessert image

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

1 cup flour
1/4 cup granulated sugar
1/2 cup butter or 1/2 cup margarine
3 cups fresh rhubarb, cut in 1/2 inch pieces
1/2 cup sugar
1 tablespoon flour
12 ounces cream cheese, softened
1/2 cup sugar
2 eggs
8 ounces sour cream
2 tablespoons sugar
1 teaspoon vanilla

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



Rhubarb Fool with Strawberries image

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.

3 cups sliced fresh or frozen rhubarb (1-inch pieces)
1/3 cup sugar
1/4 cup orange juice
Dash salt
1 cup heavy whipping cream
2 cups fresh strawberries, halved

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



Rhubarb Whip Dessert image

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

4 cups diced rhubarb
1/2 cup granulated sugar
1 1/2 cups water
1 (6 ounce) package strawberry gelatin
1/2 cup whipped cream

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



Strawberry-Rhubarb and Cream Bars image

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

2 cups all-purpose flour
1 cup chopped pecans
1 cup butter, melted
¼ cup white sugar
1 cup packed brown sugar
3 tablespoons corn syrup
3 tablespoons cornstarch
5 cups chopped rhubarb
1 cup sliced fresh strawberries
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 ¼ cups heavy whipping cream
2 tablespoons brown sugar

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From classic strawberry shortcake to strawberry-rhubarb pie and sorbets, it’s time to go strawberry picking so you can make every one of these mouth-watering dessert recipes this summer. ADVERTISEMENT . 1 / 30. Strawberry Cheesecake Galette. Take advantage of the first strawberries of the season with this satisfying dessert that the cheesecake lovers in …
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STRAWBERRY-RHUBARB CRUMBLE FOR TWO STRAWBERRY-RHUBARB ...
1-1/2 cup diced rhubarb (about 2 large stalks) cut into 1-inch pieces. Preheat the oven to 425 degrees F. Add the strawberries, rhubarb, sugar, water, and lemon juice to a saucepan over medium-high heat. Cook until the rhubarb softens. Remove from the heat. Combine the flour, oats, brown sugar, and ginger in a bowl.
From azgrabaplate.com


STRAWBERRY-RHUBARB CREAM DESSERT | RECIPE | CREAM DESSERTS ...
Dec 15, 2017 - 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. Pinterest. Today . Explore. When autocomplete results are available use up and down arrows to review …
From pinterest.ca


STRAWBERRY RHUBARB CREAM CHEESE DESSERT - ALL INFORMATION ...
Strawberry-Rhubarb Cream Dessert Recipe - Food.com great www.food.com. 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.
From therecipes.info


STRAWBERRY-RHUBARB CREAM DESSERT RECIPE - FOOD.COM ...
Jun 3, 2016 - 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.
From pinterest.ca


STRAWBERRY-RHUBARB AND CREAM BARS | RECIPE | COOKIE BAR ...
Strawberry-Rhubarb and Cream Bars. 15 ratings · 5.5 hours · Vegetarian · Serves 1. Linda Lusthoff. 11 followers . Rhubarb Desserts ... Dessert Recipes. Cooking Recipes. Rhubarb Pie. Strawberry Rhubarb Crumb Bars. At the farmer's market, I picked up some great looking Rhubarb to try for the first time . Yup, you heard me. I've never had rhubarb unt... Maxin K. …
From pinterest.com


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