Fruit-Filled Cantaloupe Baskets and the Egg~Asparagus Roll~ups make a wonderful weekend brunch. Invite another family over to enjoy these with you. The sounds of the laughter of friends along with some treats for the palate make for wonderful memories.
Strawberry-Rhubarb Cream Dessert (Print this)
2 cups all purpose flour
1 cup chopped pecans
1 cup butter, melted
1/4 cup sugar
Topping:
1 cup packed brown sugar
3 tablespoons cornstarch
5 cups fresh or frozen rhubarb, chopped
1 cup fresh strawberries, sliced
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 1/4 cups heavy whipping cream, whipped and divided
Additional brown sugar (optional)
In a small bowl, combine the flour pecans, butter and sugar. Press into a greased 13' X 9' X 2' baking dish. Bake at 350 degrees for 18-20 minutes or until golden brown. Cool on a wire rack.
In a large saucepan, combine brown sugar and cornstarch. Stir in rhubarb until combined. Bring to a boil over medium heat, stirring often. Reduce heat; cook and stir for 4-5 minutes or until thickened. Remove from heat and let cool. Stir strawberries into cooled mixture.
In a small mixing bowl, beat cream cheese and powdered sugar until smooth. Fold in 1 cup of whipped cream. Spread over crust; top with rhubarb mixture. Spread with remaining whipped cream. Refrigerate for 3-4 hours before serving.
Garnish with additional brown sugar if desires.
Serves 12.
A neighbor shared this recipe with me, and I created my own variation using garden-fresh rhubarb and strawberries. It went over big at a family party. Not a crumb was left.
Sara Zignego
1 cup chopped pecans
1 cup butter, melted
1/4 cup sugar
Topping:
1 cup packed brown sugar
3 tablespoons cornstarch
5 cups fresh or frozen rhubarb, chopped
1 cup fresh strawberries, sliced
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 1/4 cups heavy whipping cream, whipped and divided
Additional brown sugar (optional)
In a small bowl, combine the flour pecans, butter and sugar. Press into a greased 13' X 9' X 2' baking dish. Bake at 350 degrees for 18-20 minutes or until golden brown. Cool on a wire rack.
In a large saucepan, combine brown sugar and cornstarch. Stir in rhubarb until combined. Bring to a boil over medium heat, stirring often. Reduce heat; cook and stir for 4-5 minutes or until thickened. Remove from heat and let cool. Stir strawberries into cooled mixture.
In a small mixing bowl, beat cream cheese and powdered sugar until smooth. Fold in 1 cup of whipped cream. Spread over crust; top with rhubarb mixture. Spread with remaining whipped cream. Refrigerate for 3-4 hours before serving.
Garnish with additional brown sugar if desires.
Serves 12.
A neighbor shared this recipe with me, and I created my own variation using garden-fresh rhubarb and strawberries. It went over big at a family party. Not a crumb was left.
Sara Zignego
