Rhubarb and Strawberry Dessert

Preparation info
  • Makes:

    4 to 6

    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

Rhubarb is a natural for a work week dessert because it takes all of 5 minutes to cook. And when cooked, rhubarb dissolves into a purée, creating a natural base that I sweeten with jam and texturize with chopped fresh strawberries.


  • 1 pound fresh rhubarb stalks, green leaves removed
  • 6 tablespoons sugar
  • ¼


  1. Peel the rhubarb stalks if they’re woody. The easiest way to do this is to cut ⅛ inch deep into the stalk with a knife and then, in strips, pull away the fibrous outer layer. Cut the stalks into 1-inch lengths.
  2. Stir the sugar into the water in a medium-size noncorrosive saucepan. Add the cinnamon. Dissolve the sugar in the water over low heat. Add the cut rhubarb,