Strawberry Rhubarb Cream

• 1/2 cup chopped fresh or frozen rhubarb
• 2 tablespoons plus 1-1/2 teaspoons sugar, divided
• 1-1/2 teaspoons water
• 1/2 cup sliced fresh strawberries
• 1/3 cup heavy whipping cream, whipped
• Additional sliced fresh strawberries, optional

1. In a small saucepan, combine the rhubarb, 2 tablespoons sugar and the water. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until tender, about 10 minutes. Transfer to a small bowl; cool to room temperature.


2. Place strawberries and remaining 1-1/2 teaspoon sugar in a food processor; cover and process until pureed. Stir into rhubarb mixture. Fold in whipped cream. Spoon into 2 parfait glasses or dessert dishes. Cover and refrigerate until chilled. Garnish with additional berries if desired.

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