"Rhubarb is cooked until tender, then chilled and layered with sweetened whipped cream to make a summertime, backyard BBQ favorite! " — Rachel
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2 1/4 pounds
cold heavy whipping cream
Easy and tasty, but doesn't really set up on its own--it could just as easily be rhubarb topped with whipped cream.
Add a little corn starch to mixture right before it is finished then it will set up nicer. Try a pineapple/papaya juice instead of orange juice. A really good recipe for rhubarb.
I made this for an end-of-summer barbeque as the rhubarb was getting a little "long in the tooth". I thought the flavour of the rhubarb was spot-on. I might've over mixed the mixture a little but it still had a moderately chunky texture. I layered it with whipped cream in champagne glasses, finishing with a huge dollop of whipped cream. I would've liked it a little more if I had made a "crumble" base and put that as the first layer in the glass, just to give it a little different texture and taste. All in all I would make this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 201
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