- Prep Time: 30 minutes Cook time: 5 minutes
- Serves: 6 to 8
- Ingredient Notes: Vegetarian, Corn-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 200 cal
- 14g fat (8g sat)
- 45mg chol
- 15mg sodium
- 22g carb
- 1g fiber
- 19g sugars
- 0g protein
Ingredients
- 4 cups thinly sliced rhubarb
- ½ cup maple syrup
- 2 teaspoons chopped candied ginger
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ½ cup sliced strawberries
Directions
In a saucepan, combine the rhubarb, maple syrup and ginger. Bring to a simmer and cook, stirring occasionally, until the rhubarb is saucy, about 5 minutes. Transfer to a wide casserole dish and place in the refrigerator until very cold.
Whip the cream with the sugar and vanilla until soft peaks form. Fold all but about ¼ cup of the rhubarb sauce into the cream. Layer this mixture with the reserved rhubarb sauce and sliced strawberries in clear dessert glasses. Chill thoroughly.
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