Zutaten für Strawberry Rhubarb Cream
- 1 cup chopped rhubarb
- 6 tablespoons granulated sugar
- 2 tablespoons water
- 1 cup fresh strawberries
- 1 cup heavy whipping cream
- additional fresh strawberry slices
- 1 tablespoon powdered sugar (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Strawberry Rhubarb Cream? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Strawberry Rhubarb Cream
- In a small saucepan, combine 1 cup chopped rhubarb, 2 tablespoons granulated sugar, and 2 tablespoons water.
- Bring to a boil over medium heat, stirring constantly.
- Reduce heat to low and simmer, uncovered, for 10 minutes, or until the rhubarb is tender.
- Transfer the cooked rhubarb to a small bowl and let cool to room temperature.
- While the rhubarb cools, place 1 cup fresh strawberries and 1/4 cup granulated sugar in a food processor.
- Cover and process until the strawberries are completely pureed.
- Gently stir the strawberry puree into the cooled rhubarb mixture.
- In a separate bowl, whip 1 cup heavy cream until soft peaks form. (Optional: Add 1 tablespoon powdered sugar for extra sweetness).
- Gently fold the whipped cream into the rhubarb and strawberry mixture.
- Spoon the mixture into two parfait glasses or dessert dishes.
- Cover and refrigerate for at least 2 hours, or until thoroughly chilled.
- Garnish with additional fresh strawberry slices before serving.
- Yield: 2 servings
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
58g
Fat
45g
Carbs
5g
