Description
A light and creamy dessert made with tangy rhubarb, sweet raspberries, and whipped cream, perfect for spring and summer.
Ingredients
Units
Scale
- 1 cup chopped rhubarb
- 1/2 cup granulated sugar
- 1 cup fresh raspberries
- 1 tablespoon lemon juice
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- In a saucepan over medium heat, combine rhubarb and sugar. Cook for 10-12 minutes until the rhubarb softens and starts to break down.
- Add raspberries and lemon juice to the pan and cook for another 3-5 minutes until the berries are soft. Remove from heat and let cool completely.
- Using a hand mixer or stand mixer, whip the heavy cream with vanilla extract until soft peaks form.
- Gently fold the cooled fruit mixture into the whipped cream, creating a swirled effect.
- Spoon into serving glasses and refrigerate for at least 1 hour before serving.
Notes
- You can substitute frozen raspberries if fresh ones are not available.
- For a smoother texture, puree the fruit mixture before folding into the cream.
- Top with extra raspberries or a mint leaf for presentation.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 18g
- Sodium: 20mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 55mg