RHUBARB & STRAWBERRY DESSERT IN A GLASS RECIPE | INTHEKITCHENWITHELISA

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a similar texture with fewer calories.

Cut off the ends of the rhubarb stalks.

Cube the rhubarb into small pieces.

Cut the fresh strawberries into small cubes.

Add the rhubarb and strawberries into a small or medium-sized pot.

Add sugar and water to the pot with the rhubarb and strawberries.

Turn up the heat and bring the mixture to a boil.

Once boiling, set a timer for 10 minutes and turn the heat down to medium to simmer.

After 10 minutes, mix the contents and remove any foam from the surface.

In a separate bowl, add 5 to 6 teaspoons of water to the cornstarch and mix until it becomes liquid-like.

Remove the pot from heat and mix in the cornstarch mixture.

Return the pot to heat and bring to a boil again.

Once it boils, mix again and then remove from heat.

Portion the rhubarb and strawberry compote into glass dessert glasses immediately to prevent setting.

In a small pot, combine cornstarch, sugar, and vanilla paste with a little milk and mix well.

Add the rest of the milk and heat on high while mixing.

Bring the mixture to a boil and continue mixing until it thickens to a pudding-like consistency.

Remove from heat once thickened and portion it on top of the cooled fruit layer.

Smooth out the pudding layer on top of the fruit layer.

For decoration, slice a strawberry in half and then finely slice those halves to add on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens