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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Strawberry-Rhubarb Cream Dessert Recipe

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This recipe for Strawberry-Rhubarb Cream Dessert is from Grandma's Recipes and Reflections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups all-purpose flour
1 cup chopped pecans
1 cup butter, melted
1/4 cup sugar
Topping:
1 cup packed brown sugar
3 T cornstarch
5 cups chopped fresh or frozen rhubarb
1 cup sliced fresh strawberries
1 pkg [8 oz] cream cheese, softened
1 cup confectioners' sugar
1¼ cups heavy whipping cream, whipped, divided
Additional brown sugar, optional
Directions:
Directions:
In a small bowl, combine the flour, pecans, butter and sugar.
Press into a greased 13x9x2 inch baking dish.
Bake at 350º for 18-20 minutes or until golden brown. Cool on a wire rack.
In a large saucpan, combine brown sugar and cornstarch.
Stir in rhubarb until combined.
Bring to a boil over medium heat, stirring often.
Reduce heat; cook and stir for 4-5 minutes or util thickened.
Remove from heat; cool. Stir in strawberries.
In a small mixing bowl, beat cream cheese and confectioners' sugar until smooth.
Fold in 1 cup whipped cream.
Spread over crust; top with rhubarb mixture.
Spread with remaining whipped cream.
Refrigerate for 3-4 hours before serving.
Garnish with additional brown sugar if desired.
Number Of Servings:
Number Of Servings:
12 servings

 

 

 

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