Strawberry Rhubarb Cream Recipe

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Strawberry Rhubarb Cream
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 73.52 Kcal (308 kJ)
Calories from fat 32.97 Kcal
% Daily Value*
Total Fat 3.66g 6%
Cholesterol 13.56mg 5%
Sodium 5.44mg 0%
Potassium 91.78mg 2%
Total Carbs 10.76g 4%
Sugars 9.02g 36%
Dietary Fiber 1.06g 4%
Protein 0.73g 1%
Vitamin C 17.9mg 30%
Iron 0.3mg 2%
Calcium 24.2mg 2%
Amount Per 100 g
Calories 111.72 Kcal (468 kJ)
Calories from fat 50.09 Kcal
% Daily Value*
Total Fat 5.57g 6%
Cholesterol 20.61mg 5%
Sodium 8.27mg 0%
Potassium 139.46mg 2%
Total Carbs 16.36g 4%
Sugars 13.71g 36%
Dietary Fiber 1.61g 4%
Protein 1.11g 1%
Vitamin C 27.2mg 30%
Iron 0.5mg 2%
Calcium 36.8mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.6
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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