Description
A delightful spring dessert featuring soft cream and tangy stewed rhubarb, perfectly balanced in flavor and texture.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1/2 cup sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Cook the rhubarb: In a saucepan, combine the chopped rhubarb and sugar over medium heat. Cook until the rhubarb softens and the mixture becomes syrupy, about 10 minutes. Allow it to cool completely, letting the flavors deepen.
- Whip the cream: In a mixing bowl, pour in the heavy cream, vanilla extract, and salt. Use an electric mixer or whisk to whip the cream until soft peaks form.
- Combine the mixtures: Gently fold the cooled rhubarb mixture into the whipped cream with a spatula until just combined.
- Chill and serve: Spoon the mixture into serving dishes and refrigerate for at least 30 minutes.
Notes
Chill mixing bowl and beaters before whipping cream for better volume. Adjust sugar based on the tartness of rhubarb.
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 25g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg