Strawberry Rhubarb Cream

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Strawberry Rhubarb Cream

There’s something about the combination of strawberries and rhubarb that just feels like summer in a spoonful. I remember the first time I made this Strawberry Rhubarb Cream—it was on a warm afternoon when I had a basket of ripe strawberries and a few stalks of rhubarb that needed using up. I didn’t feel like baking, and I definitely wasn’t up for a complicated dessert. So, I tried something new: a chilled, creamy treat that brought out the tangy brightness of the rhubarb and the natural sweetness of the berries. The result was better than I expected—silky, light, and so refreshing.

My kids were skeptical at first (“What’s rhubarb again?”), but after one bite, they were hooked. My husband kept going back to the fridge for “just one more spoonful.” Since then, this has become one of our most requested warm-weather desserts. It’s perfect after dinner or as a midday treat, and it doesn’t require turning on the oven—huge win.

What I love most is how this dessert balances tart and sweet so perfectly. Plus, it feels fancy even though it’s incredibly simple to make. Whether you’re hosting a brunch, packing a picnic, or just need a little something sweet after a long day, this is the kind of recipe that fits right in. It’s the kind of dessert that quietly impresses, and that’s exactly why I make it again and again.

Questions I Often Get Asked About This Recipe

Can I use frozen fruit instead of fresh?
Yes! Frozen strawberries and rhubarb work great. Just thaw and drain any excess liquid before using.

How long does it keep in the fridge?
It’s best eaten within 2–3 days. After that, the texture may begin to change.

Can I make it dairy-free?
Absolutely. You can substitute the heavy cream with a dairy-free whipping cream alternative.

Does it need to be chilled before serving?
Yes. Chilling helps the cream set and brings out the flavors. Let it sit in the fridge for at least an hour before serving.

Can I blend it smoother?
Yes. If you prefer a completely smooth texture, you can blend the fruit mixture more thoroughly before folding in the cream.

What You Need to Make Strawberry Rhubarb Cream

2 cups chopped fresh rhubarb

1/4 cup water

1/3 cup sugar

1 teaspoon vanilla extract

1 cup chopped fresh strawberries

1 cup heavy whipping cream

1 tablespoon powdered sugar (optional, for added sweetness)

Extra chopped strawberries, for garnish

Tools Needed:

Medium saucepan

Hand mixer or stand mixer

Mixing bowls

Spatula

Serving glasses or dessert bowls

How to Make Strawberry Rhubarb Cream

Cook the rhubarb: In a medium saucepan, combine the chopped rhubarb, water, and sugar. Cook over medium heat for about 10 minutes, or until the rhubarb is soft and begins to break down. Remove from heat and stir in the vanilla extract.

Cool and add strawberries: Let the rhubarb mixture cool to room temperature. Once cooled, gently stir in the chopped strawberries.

Whip the cream: In a separate bowl, whip the heavy cream (and powdered sugar, if using) until soft peaks form.

Combine: Fold the whipped cream into the rhubarb-strawberry mixture until evenly incorporated. Be gentle—you want to keep the mixture light and airy.

Chill: Spoon the mixture into serving glasses and chill for at least 1 hour before serving.

Serve: Top with additional chopped strawberries for a fresh, colorful finish.

Tips for Making the Best Strawberry Rhubarb Cream

Don’t skip the chill time: It really makes a difference in the flavor and texture.

Adjust the sweetness: Taste the rhubarb mixture before adding cream—if your fruit is very tart, add a bit more sugar.

Make ahead: This is a great make-ahead dessert. Just keep it chilled and covered until ready to serve.

Use ripe strawberries: The sweeter the berries, the better the final flavor.

Add texture: For a fun twist, sprinkle with crushed shortbread cookies just before serving.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This was such a refreshing summer dessert! I had leftover rhubarb and was thrilled to find a new way to use it. My kids couldn’t get enough.” — Jamie B.

⭐️⭐️⭐️⭐️ “I loved the flavor combo, but next time I might try it with coconut cream to keep it dairy-free. Still delicious!” — Rachel M.

⭐️⭐️⭐️⭐️⭐️ “Perfect for our Sunday lunch. It’s light, sweet, and tangy—everyone asked for the recipe!” — Chris T.

⭐️⭐️⭐️⭐️ “It was good, but I wanted a thicker texture. I might reduce the liquid next time.” — Elaine D.

⭐️⭐️⭐️⭐️⭐️ “Such a simple dessert with big results! Will definitely be making this again for our next family barbecue.” — Megan K.

Printable Recipe

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