It may be April Fool’s day, but I’m not fooling you with this delicious dessert – promise! One of my favorite things about April is that rhubarb, which happens to be one of my favorite things to bake with, begins trickling in at the farmer’s market as one of the first sure signs of spring’s arrival here in upstate NY. While I haven’t seen any on the stands just yet, I decided I couldn’t wait any longer…so I raided my freezer for some of the rhubarb I froze last year. This simple and elegant dessert is perfect for welcoming the arrival of fresh fruits and vegetables, longer days, and warmer weather. Happy April!
For the strawberry whipped cream:
- 6 ounces strawberries (or your favorite berry)
- 1 tsp lemon juice
- 2 Tbsp sugar
- 1 1/2 cups heavy cream
- 1/2 cup powdered sugar
For the rhubarb:
- 4 cups rhubarb, cut into 1/4″ pieces
- 1/4 cup water
- 1/3 cup sugar
To make the strawberry purée for the whipped cream, blend the berries in a food processor until smooth. Add in the lemon juice and sugar and pulse until combined. Let chill in the refrigerator while preparing the whipped cream.
In a large bowl, beat the heavy cream until soft peaks form. Add in the powdered sugar and then the berry purée, and beat to combine.
In a small sauce pan over medium heat, combine the rhubarb, 1/4 cup water, and 1/3 cup granulated sugar. Cook until the rhubarb softens and the mixture thickens, about 10-15 minutes.
Remove from the heat and pour the rhubarb mixture into a small bowl. Refrigerate until chilled, about 1 hour (or if you’re impatient like me, stick it in the freezer until chilled). When ready, in wine or dessert glasses, layer the rhubarb alternately with the raspberry whipped cream. Refrigerate until chilled, about 1 hour, before serving. Serves 2.