Strawberry Rhubarb Cream

• 1/2 cup rhubarb, chopped
• 2 tablespoons sugar, plus 1 1/2 teaspoons divided
• 1 1/2 teaspoons water
• 1/2 cup strawberry, sliced fresh
• 1/3 cup heavy whipping cream, whipped
• 2 strawberries, fresh and sliced for garnish (optional)

1. In a small saucepan, combine the rhubarb, 2 tablespoons sugar and water. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 10 minutes or until tender. Transfer to a small bowl; cool to room temperature.
2. Place strawberries and remaining sugar in a food processor; cover and process until pureed. Stir into rhubarb mixture. Fold in whipped cream. Spoon into two parfait glasses or dessert dishes. Cover and refrigerate until chilled. Garnish with additional berries if desired. Yield: 2 servings.
3. Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

rhubarb, sugar, water, strawberry, heavy whipping cream, strawberries

Taken from www.food.com/recipe/strawberry-rhubarb-cream-426746 (may not work)