Best 2 Strawberry Rhubarb Cream Dessert Recipes

Indulge in a delightful symphony of flavors with our Strawberry Rhubarb Cream Dessert Trio. This collection features three enticing recipes that showcase the perfect balance of sweet and tart. From the classic Strawberry Rhubarb Fool to the elegant Rhubarb Panna Cotta and the luscious Strawberry Rhubarb Trifle, each dessert offers a unique experience that will tantalize your taste buds. Whether you're seeking a light and refreshing treat or a decadent ending to your meal, our Strawberry Rhubarb Cream Dessert Trio has something for every palate.

Let's cook with our recipes!

STRAWBERRY-RHUBARB CREAM DESSERT

Strawberry-Rhubarb Cream Dessert image

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

Ingredients

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

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.

STRAWBERRY-RHUBARB CREAM DESSERT

Strawberry-Rhubarb Cream Dessert image

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

Ingredients

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)

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

Tips:

Use a combination of fresh strawberries and rhubarb for the best flavor.
If you don't have fresh strawberries, you can use frozen strawberries that have been thawed.
If you don't have fresh rhubarb, you can use frozen rhubarb that has been thawed.
Be sure to drain the fruit well before adding it to the cream mixture.
Use a high-quality vanilla extract for the best flavor.
Chill the dessert for at least 4 hours before serving.
Garnish the dessert with fresh strawberries and rhubarb before serving.

Conclusion:

This strawberry rhubarb cream dessert is a delicious and easy-to-make dessert that is perfect for any occasion. It is made with fresh strawberries, rhubarb, cream, sugar, and vanilla extract. The dessert is chilled for at least 4 hours before serving, and can be garnished with fresh strawberries and rhubarb. This dessert is sure to be a hit at your next party or gathering.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #main-ingredient #cuisine #preparation #north-american #low-protein #desserts #fruit #dietary #low-sodium #low-in-something #4-hours-or-less