Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. Rhubarb-Strawberry Sauce

  3. 1 cup sour cream or plain yogurt

  4. 1 cup whipping (heavy) cream

  5. 1/3 cup packed brown sugar


  7. 1/2 to 3/4 cup sugar

  8. 1/3 cup water

  9. 1 pound rhubarb, cut into 1-inch pieces

  10. cups)

  11. 1 cup sliced strawberries

  12. Few drops red food color, if desired

Instructions Jump to Ingredients ↑

  1. Prepare Rhubarb-Strawberry Sauce. Cover and refrigerate about 3 hours or until chilled. Mix sauce and sour cream. Beat whipping cream in chilled medium bowl until stiff. Fold in sauce mixture just until fruit streaks remain. Pour into dessert dishes or serving bowl. Sprinkle with brown sugar. Refrigerate any remaining dessert. RHUBARB-STRAWBERRY SAUCE Heat sugar and water to boiling in 2-quart saucepan, stirring occasionally. Add rhubarb; reduce heat. Simmer uncovered about 10 minutes or until rhubarb is tender and slightly transparent. Stir in strawberries. Heat just to boiling. Stir in food color.


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