Rhubarb, Strawberries and Cream Recipe

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Prep time:
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Servings: 12


Cost per serving $5.12 view details
  • 1 lb. rhubarb stalks (cut into 1 inch pieces, leaves removed)
  • 1/2 cup powdered sugar
  • 1 1/2 lb. fresh strawberries (divided, hulled and quartered)
  • 1 lemon (zested and juiced)
  • 1 pint lemon or mango sorbet
  • 1 pint vanilla ice cream


  1. Preheat oven to 375 degrees
  2. Prepare a baking sheet with non stick cooking spray
  3. Onto the prepared sheet, add the rhubarb
  4. Using a sieve, sift the powered sugar over the rhubarb in an even layer
  5. Place in oven for 15 minutes, until rhubarb is cooked (soft and tender to the touch)
  6. Transfer the cooked rhubarb to a blender or food processor, add 3/4 lb. of the strawberries and zest and juice of 1 lemon
  7. Purée until smooth
  8. Serve in ice cream bowls over one scoop of vanilla ice cream and one scoop of sorbet and garnish with strawberries


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Nutrition Facts

Amount Per Serving %DV
Serving Size 129g
Recipe makes 12 servings
Calories 94  
Calories from Fat 24 26%
Total Fat 2.71g 3%
Saturated Fat 1.53g 6%
Trans Fat 0.0g  
Cholesterol 10mg 3%
Sodium 20mg 1%
Potassium 236mg 7%
Total Carbs 17.54g 5%
Dietary Fiber 2.3g 8%
Sugars 13.01g 9%
Protein 1.62g 3%
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