Introduction & Inspiration: Quick, Creamy, Springtime Delight
This Strawberry Rhubarb Cream is such a wonderful, light dessert! I absolutely love how quickly it comes together. And how it delivers that classic sweet-tart flavor combination in a smooth, creamy format.
The inspiration for this recipe came from wanting a simple way to enjoy rhubarb and strawberries without committing to baking a full pie or cobbler. I envisioned something elegant enough for guests. But easy enough for a weeknight treat.
The result is this lovely cream – cooked rhubarb provides a tender base, pureed strawberries add vibrant flavor, and whipped cream gives it a luscious, airy texture. It’s simply divine.
Served in individual parfait glasses or dessert dishes, it feels special and sophisticated, despite its incredibly simple preparation. It’s the perfect ending to a spring or summer meal.
Nostalgic Appeal (The Simple Joy of Fruit and Cream)
There’s a timeless appeal to desserts featuring fresh fruit and cream. They evoke memories of simple pleasures, garden harvests, and light, refreshing treats enjoyed on warm days. This recipe captures that essence beautifully.
While pies and cobblers have their place, sometimes you just want the pure flavor of the fruit combined with creamy goodness, without the fuss of a crust. This Strawberry Rhubarb Cream delivers exactly that. It’s focused and flavorful.
It reminds me of classic fruit fools or mousses, but with the distinct sweet-tart character of strawberry and rhubarb. It feels both comforting and slightly sophisticated. A lovely balance.
Making this dessert is a reminder that you don’t need complex layers or intricate techniques to create something truly delicious and satisfying. Sometimes, simple fruit and cream are all you need.
Homemade Focus (Whipping Up Elegance in Minutes)
I’m a huge fan of homemade desserts, especially when they are as quick and easy as this Strawberry Rhubarb Cream! This recipe demonstrates that “homemade” doesn’t have to mean spending hours in the kitchen.
You get the satisfaction of cooking the rhubarb down, pureeing the fresh strawberries, and whipping your own cream (which always tastes better!). These simple homemade steps make a world of difference in the final flavor.
The process is incredibly straightforward: cook rhubarb, puree strawberries, whip cream, fold together, and chill. It’s achievable for any skill level. And perfect when you need an elegant dessert fast.
This recipe proves that homemade elegance can be effortless. It’s about using fresh ingredients and simple techniques to create something truly special. Without the stress.
Flavor Goal: Balancing Tart Rhubarb, Sweet Strawberry, and Light Cream
The flavor goal here is a delightful harmony between the tart rhubarb, the sweet strawberries, and the light, airy whipped cream. We want the distinct characters of both fruits to shine through. Beautifully balanced by sweetness and creaminess.
Cooking the rhubarb with a bit of sugar softens its texture and mellows its intense tartness. Pureeing fresh strawberries captures their vibrant sweetness and bright flavor. It’s a dynamic duo.
Folding these fruit components into freshly whipped cream (lightly sweetened) creates a dessert that is both rich in flavor and light in texture. It shouldn’t be overly sweet; the natural fruit flavors should be the star.
The final result should be a smooth, creamy, scoopable dessert with a beautiful pink hue. Where the tang of rhubarb and the sweetness of strawberry mingle perfectly with the delicate cream.
Ingredient Insights: Simple Components, Big Flavor
Let’s look at the key players in this simple yet delicious dessert:
- Fresh or Frozen Rhubarb: Provides the essential tartness and structure. If using frozen, no need to thaw first. Chopping it ensures it cooks down relatively quickly.
- Sugar (divided): Used to sweeten both the rhubarb during cooking and the final whipped cream. Adjust to taste based on the tartness of your fruit.
- Water: Helps the rhubarb cook down into a soft consistency without scorching.
- Fresh Strawberries: Provide sweetness, vibrant color, and fresh berry flavor. One portion is pureed for the base, and optional extras for garnish.
- Heavy Whipping Cream: The key to the creamy, airy texture. Must be cold to whip properly.
- Vanilla Extract (Implied for Whipped Cream, though not listed): While not explicitly listed for the whipped cream in this version, adding ½ tsp vanilla when whipping the cream is highly recommended for enhancing the flavor.
The beauty of this recipe lies in its short and straightforward ingredient list.
Essential Equipment: Minimal Tools Needed
This recipe requires very few tools:
- Small Saucepan: For cooking the rhubarb.
- Small Bowl: For cooling the rhubarb mixture.
- Food Processor or Blender: For pureeing the fresh strawberries.
- Large Bowl: For whipping the cream and folding everything together.
- Electric Mixer (Handheld or Stand): Highly recommended for whipping the cream efficiently.
- Whisk & Rubber Spatula: For mixing and folding.
- Parfait Glasses or Dessert Dishes (2): For serving.
Minimal tools for maximum deliciousness!
List of Ingredients with Measurements (Perfect for Two!)
Here’s the complete list, perfectly portioned for two servings:
- ½ cup chopped fresh or frozen rhubarb
- 2 tablespoons plus 1-½ teaspoons sugar, divided
- 1-½ teaspoons water
- ½ cup sliced fresh strawberries
- ⅓ cup heavy whipping cream, whipped (see notes below)
- Optional: Additional sliced fresh strawberries for garnish
- Recommended: ½ tsp Vanilla Extract for whipped cream
Note on Whipped Cream: The recipe lists “whipped” cream. To make this, whip ⅓ cup cold heavy whipping cream with 1 ½ teaspoons sugar (and ½ tsp vanilla, recommended) until soft or medium peaks form before you start the recipe, then fold it in at the end.
Step-by-Step Instructions: Quick Path to Creamy Bliss
Let’s whip up these elegant Strawberry Rhubarb Cream cups:
1. Cook the Rhubarb:
In a small saucepan, combine the chopped rhubarb, 2 tablespoons of the sugar, and the water.
Bring the mixture to a boil over medium heat, stirring constantly.
Reduce the heat and simmer, uncovered, until the rhubarb is tender, about 10 minutes. Stir occasionally.
Transfer the cooked rhubarb mixture to a small bowl. Allow it to cool completely to room temperature.
2. Puree the Strawberries:
Place the sliced fresh strawberries and the remaining 1 ½ teaspoons of sugar in a food processor or blender.
Cover and process until completely pureed and smooth.
3. Combine Fruit Mixtures:
Stir the strawberry puree into the cooled rhubarb mixture until well combined.
4. Prepare Whipped Cream (if not already done):
In a separate chilled bowl, whip the cold heavy whipping cream with an electric mixer until it begins to thicken. Add sugar (and vanilla, if using) and continue whipping until soft or medium peaks form. Do not overwhip.
5. Fold in Whipped Cream:
Gently fold the prepared whipped cream into the strawberry-rhubarb mixture until just combined. Be careful not to deflate the whipped cream too much.
6. Assemble and Chill:
Spoon the Strawberry Rhubarb Cream mixture into 2 parfait glasses or dessert dishes.
Cover the dishes with plastic wrap.
Refrigerate until chilled, at least 30 minutes to an hour.
7. Garnish and Serve:
Garnish with additional sliced fresh strawberries, if desired.
Serve chilled. Enjoy this light and fruity treat!
Troubleshooting: Keeping it Smooth and Creamy
Even simple recipes can have minor hiccups:
Problem: Rhubarb didn’t soften enough.
Cause: Not cooked long enough, or rhubarb pieces were too large/tough. Solution: Ensure rhubarb is simmering gently and cook until easily mashed with a fork. Cut tougher stalks into smaller pieces. Add a tiny splash more water if needed during cooking.
Problem: Whipped cream deflated when folded in.
Cause: Whipped cream was under-whipped, or mixture was folded too vigorously. Solution: Ensure cream is whipped to at least soft peaks. Use gentle folding motions, cutting down through the middle and bringing the mixture up from the bottom.
Problem: Mixture is too tart/sweet.
Cause: Natural variation in fruit sweetness/tartness. Solution: Taste the cooked rhubarb mixture before adding whipped cream and adjust sugar if needed. You can also adjust the sugar in the whipped cream component.
Problem: Strawberry puree is too watery. Solution: Ensure strawberries are fresh and not releasing excess water.
Tips and Variations: Playing with Fruit and Cream
Make this simple dessert your own:
- Richer Cream: Use full-fat sour cream or Greek yogurt instead of some of the whipped cream for a tangier, denser texture.
- Spice It Up: Add a pinch of ground ginger or cardamom to the rhubarb while it cooks for extra warmth.
- Different Fruit: Replace rhubarb/strawberries with other cooked/pureed fruits like peaches, raspberries, or mangoes. Adjust sugar accordingly.
- Layered Parfait: Create distinct layers in the glasses: a layer of rhubarb compote, a layer of strawberry puree, and a layer of plain sweetened whipped cream.
- Cookie Crumbs: Add a sprinkle of crushed shortbread or graham cracker crumbs between layers or on top for texture.
- Extracts: Add ½ teaspoon of vanilla or a ¼ teaspoon of almond extract to the whipped cream.
Serving and Pairing Suggestions: Elegant Simplicity
This dessert shines when served simply:
Serving Suggestions:
- Serve well-chilled in pretty parfait glasses, coupes, or small bowls.
- Garnish with fresh mint sprigs or extra berries for visual appeal.
- Perfect as a light ending to a rich meal or as a refreshing brunch dessert.
Pairing Suggestions:
- Beverages: Pairs beautifully with sparkling wine, rosé, iced tea, or a light dessert wine like Moscato d’Asti.
- Cookies: Serve alongside simple shortbread cookies or crisp almond biscotti for dipping.
Nutritional Information (Approximate, as of March 26, 2025)
Here’s an approximate nutritional breakdown per ½ cup serving:
- Calories: 217
- Fat: 15g (9g saturated fat) – Primarily from heavy cream.
- Cholesterol: 45mg – From egg yolks and cream.
- Sodium: 13mg – Very low.
- Carbohydrate: 21g (19g sugars, 1g fiber) – From sugar and fruit.
- Protein: 2g
This information is based on the provided nutrition facts. It’s a relatively light dessert compared to cake or pie, but still contains significant sugar and fat from the cream.
Print
Strawberry Rhubarb Cream
Description
This Strawberry Rhubarb Cream is such a wonderful, light dessert! I absolutely love how quickly it comes together
Ingredients
- ½ cup chopped fresh or frozen rhubarb
- 2 tablespoons plus 1-½ teaspoons sugar, divided
- 1–½ teaspoons water
- ½ cup sliced fresh strawberries
- ⅓ cup heavy whipping cream, whipped (see notes below)
- Optional: Additional sliced fresh strawberries for garnish
- Recommended: ½ tsp Vanilla Extract for whipped cream
Instructions
1. Cook the Rhubarb:
In a small saucepan, combine the chopped rhubarb, 2 tablespoons of the sugar, and the water.
Bring the mixture to a boil over medium heat, stirring constantly.
Reduce the heat and simmer, uncovered, until the rhubarb is tender, about 10 minutes. Stir occasionally.
Transfer the cooked rhubarb mixture to a small bowl. Allow it to cool completely to room temperature.
2. Puree the Strawberries:
Place the sliced fresh strawberries and the remaining 1 ½ teaspoons of sugar in a food processor or blender.
Cover and process until completely pureed and smooth.
3. Combine Fruit Mixtures:
Stir the strawberry puree into the cooled rhubarb mixture until well combined.
4. Prepare Whipped Cream (if not already done):
In a separate chilled bowl, whip the cold heavy whipping cream with an electric mixer until it begins to thicken. Add sugar (and vanilla, if using) and continue whipping until soft or medium peaks form. Do not overwhip.
5. Fold in Whipped Cream:
Gently fold the prepared whipped cream into the strawberry-rhubarb mixture until just combined. Be careful not to deflate the whipped cream too much.
6. Assemble and Chill:
Spoon the Strawberry Rhubarb Cream mixture into 2 parfait glasses or dessert dishes.
Cover the dishes with plastic wrap.
Refrigerate until chilled, at least 30 minutes to an hour.
7. Garnish and Serve:
Garnish with additional sliced fresh strawberries, if desired.
Serve chilled. Enjoy this light and fruity treat!
Recipe Summary and Q&A: Your Quick Cream Dessert Guide
Let’s recap this easy and elegant Strawberry Rhubarb Cream!
Summary: This Strawberry Rhubarb Cream is a simple, no-bake (except for cooking the rhubarb) dessert featuring cooked rhubarb, pureed strawberries, and freshly whipped cream folded together. Served chilled in individual dishes, it’s a light, refreshing, and elegant way to enjoy the classic fruit pairing.
Q&A:
Q: How far ahead can I make this?
A: You can make the fruit mixture and whip the cream a day ahead, storing them separately in the fridge. Fold them together and portion into glasses a few hours before serving for the best texture.
Q: Can I use frozen rhubarb and strawberries?
A: Yes. Thaw the rhubarb before cooking (or cook from frozen, adding slightly more time). Thaw the strawberries completely before pureeing. Ensure any excess liquid is drained.
Q: Can I make this dairy-free?
A: Yes, substitute the heavy cream with a high-quality, whippable dairy-free cream alternative (like coconut cream – the thick part from a chilled can) and use a dairy-free butter substitute or omit the butter when cooking the rhubarb.
Q: My rhubarb is very stringy. What should I do? A: You can peel the tougher, older stalks of rhubarb before chopping if they seem particularly fibrous. Cooking usually softens them adequately, though.