Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 144 Kcal (603 kJ) | ||
| Calories from fat | 65.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.33g | 11% | |
|---|---|---|---|
| Cholesterol | 27.13mg | 9% | |
| Sodium | 10.23mg | 0% | |
| Potassium | 114.35mg | 2% | |
| Total Carbs | 20.76g | 7% | |
| Sugars | 17.48g | 70% | |
| Dietary Fiber | 1.96g | 8% | |
| Protein | 1.38g | 3% | |
| Vitamin C | 28mg | 47% | |
| Iron | 0.6mg | 4% | |
| Calcium | 86.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 116.72 Kcal (489 kJ) | ||
| Calories from fat | 53.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.94g | 11% | |
|---|---|---|---|
| Cholesterol | 21.99mg | 9% | |
| Sodium | 8.29mg | 0% | |
| Potassium | 92.69mg | 2% | |
| Total Carbs | 16.82g | 7% | |
| Sugars | 14.17g | 70% | |
| Dietary Fiber | 1.59g | 8% | |
| Protein | 1.12g | 3% | |
| Vitamin C | 22.7mg | 47% | |
| Iron | 0.5mg | 4% | |
| Calcium | 70.3mg | 9% | |
* 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.
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