Milkmaid's Recipe Box

FOOD, FOOD, FOOD! I'm such a FARMER at heart-- even a CALF knows that so much in life is about the FOOD! (A bit of a "bio" about me can be found way down near the bottom.)

You can find a recipe index entitled "Labels" down along the right side, starting below the picture of the farm. Then, below the "Label" list are pictures of some of my old "standbys"-- click on their picture and it should take you to the recipe.

You will see no advertising on my blog; this means there is no monetary benefit for me having "visitors" or "joiners"-- having said that, if you do wish to JOIN my blog, you can do so by scrolling w-a-y down to near the bottom of the page...

My Visitors

Locations of Site Visitors

Sunday, June 23, 2013

Rhubarb-Strawberry Creamy Dessert

It's CREAMY good when finished, but starts out more like this...

  • 2 cups all-purpose flour
  • 1 cup chopped pecans
  • 1 cup butter, melted OR "very soft"
  • 1/4 cup powdered sugar

In a small bowl, combine the flour, pecans, butter and sugar.  Press lightly into a greased or sprayed 9x13-inch baking dish.  Bake at 350-degrees for 18-20 minutes or until light golden brown.  Cool on a wire rack (or in the refrigerator?).


  • 1 cup packed light brown sugar (dark WILL work if that's all you have).
  • 3 tablespoons cornstarch.
  • 5 cups chopped fresh, OR frozen rhubarb that's been drained and patted dry.
  • 1 cup thickly sliced fresh strawberries (about 1/2 pound).
  • 1 package (8 ounces) cream cheese, softened.
  • 1 cup confectioners' (powdered) sugar.
  • 1 and 1/2 cups heavy whipping cream, whipped, DIVIDED.  (Cool Whip will work as a substitute).
  • Additional brown sugar to sprinkle on top, optional.

Cut rhubarb into 1/4" to 1/2" slices.

Below:  In a large saucepan, combine the brown sugar and cornstarch.  Stir in the chopped pieces of rhubarb until well coated/combined.  

Below:  Over medium heat, bring the combined brown sugar, cornstarch and rhubarb to a boil, stirring constantly.  Because you don't add liquid to this mixture, you'll wonder how it's supposed to boil, but... it does as the sugar melts and the rhubarb releases liquid.  Reduce heat and, still stirring constantly, cook the bubbling mixture for 4-5 minutes or until rhubarb is tender and the 'sauce part' is thickened.  

When the hot mixture was 'done', I spread it on a shallow dish and set it in a cool place to.... cool off!   When it was "cool", I stirred in the cup of sliced strawberries.  SET it aside while you prepare the "CREAM layer".

To prepare the "middle CREAM layer", beat cream cheese and powdered sugar until very smooth.  Fold in 1 cup whipped cream (could add more if you have extra).  Spread this "CREAMY stuff" over the baked and cooled crust.

NOW, add the cooked (and cooled!) Rhubarb-Strawberry mixture and spread out evenly.  It will look like this...

Top with remaining whipped cream (or Cool Whip?).  Refrigerate for 3-4 hours before cutting and serving.   Immediately, before serving, you could sprinkle a tiny bit of brown sugar over the top of each piece as garnishment.  

This recipe was adapted from a recipe that Sara Zignega, Hartford, Wisconsin, adapted from a neighbor of hers.

No comments:

Post a Comment