Strawberry and rhubarb season is the perfect time to make this straightforward, creamy, and sweet treat.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 6 cups peeled and chopped rhubarb
- 2 cups strawberries, hulled and quartered
- ½ cup white sugar
- 1 pinch salt
- 1 cup half-and-half, or as needed
Instructions
- Combine rhubarb, strawberries, and sugar in a large bowl. Mix well so that the sugar evenly coats the fruit. Let stand for 15 minutes.
- Add fruit and sugar mixture to a medium saucepan. Cook over medium heat, stirring occasionally, for 15 minutes. Season with salt. Remove from heat and let cool.
- Spoon small portions of the stewed fruit into bowls. Drizzle each serving with a few tablespoons of half-and-half.
Nutrition Facts
| Calories | 119 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 36 mg |
| Sugars | 15 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Rhubarb is my absolute fave so I’m almost guaranteed to like anything with rhubarb in it. This simple recipe was no exception. The cook time is spot on. I don’t think it’s necessary to peel rhubarb. I skipped this step and it came out perfectly soft. The malic acid in rhubarb can cause dairy to curdle, so be prepared for that to happen, however that does not affect the flavor.