Name: Rhubarb and Strawberry Dessert
Yield: Makes: 4 to 6 servings
Ingredients: Light cream (optional); 1 pound fresh rhubarb stalks, green leaves removed; 2 tablespoons strawberry jam; ¼ teaspoon ground cinnamon; ¼ cup water; 1 pint strawberries; 6 tablespoons sugar

Preparation info

Makes:
4 to 6
servings

Difficulty
Easy

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.

Ingredients

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

Method

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.
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,

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Ingredients

Method

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