Recipe By : Betty Crocker's Cookbook
Serving Size : 6 Preparation Time :0:00
Categories Fruit Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Rhubarb-Strawberry Sauce (below)
1 cup sour cream or plain yogurt
1 cup whipping (heavy) cream
1/3 cup packed brown sugar
RHUBARB-STRAWBERRY SAUCE
1/2 to
3/4 cup sugar
1/3 cup water
1 pound rhubarb -- cut into 1-inch
pieces -- (about 4 cups)
1 cup sliced strawberries
Prepare Rhubarb-Strawberry Sauce. Cover and refrigerate about 3 hours
or until chilled. Mix sauce and sour cream. Beat whipping cream in
chilled medium bowl until stiff. Fold in sauce mixture just until
fruit streaks remain. Pour into dessert dishes or serving bowl.
Sprinkle with brown sugar. Refrigerate any remaining dessert. 6
SERVINGS (ABOUT 3/4 CUP EACH); 380 CALORIES PER SERVING.
RHUBARB-STRAWBERRY SAUCE
Heat sugar and water to boiling in 2-quart saucepan, stirring
occasionally. Add rhubarb; reduce heat. Simmer uncovered about 10
minutes or until rhubarb is tender and slightly transparent. Stir in
strawberries. Heat just to boiling.
