Strawberry Rhubarb Cream Dessert Food

STRAWBERRY RHUBARB CREAM

Steps:

• In a small saucepan, combine the rhubarb, 2 tablespoons sugar and 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., Place strawberries and remaining 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.

STRAWBERRY-RHUBARB CREAM DESSERT

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.

STRAWBERRY-RHUBARB CREAM DESSERT

Steps:

• In small bowl, combine the flour, pecans, butter and sugar.
• Press into a greased 13-inch by 9-inch by 2-inch baking dish.
• Bake at 350 degrees for 18-20 minutes or until golden brown.
• Cool on a wire rack.
• In 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 thick.
• Remove from heat; cool.
• Stir in strawberries.
• In small mixing 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.

STRAWBERRY-RHUBARB CREAM DESSERT

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.

STRAWBERRY-RHUBARB DESSERT

Steps:

• Toss rhubarb with sugar in large saucepan; stir in water.
• Bring to boil on medium heat, stirring constantly; cook 2 min. Remove from heat. Add dry gelatin mix; stir 2 min. until completely dissolved. Pour into 7 dessert cups.
• Refrigerate 3 hours or until firm.