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Rhubarb, Strawberries and Cream Recipe
by David St. John

Rhubarb, Strawberries and Cream
Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 12


  • 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