Minoo prepared a rhubarb dessert in the Gilmore Park Church Community Kitchen since rhubarb is in season in June.
This rhubarb dessert is creamy and a little tangy. A refreshing dessert.
Ingredients
- 3 cups chopped rhubarb plus 2 tablespoons water if using fresh rhubarb
- 1/2 cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon grated orange peel, optional
- 1 cup whipping cream
- fresh strawberries or raspberries for garnish, optional
Source: via Minoo
Instructions
 In a large saucepan, combine the rhubarb, water, sugar, lemon juice and orange peel and bring mixture to a boil.
Reduce heat, and allow to simmer, uncovered over medium heat for about 15 minutes, stirring frequently to avoid any sticking or burning. |
 Beat the cream with a pinch of sugar to soft peak. |
 Add the whipped cream to the rhubarb mixture.
Fold to combine. |
 Decorate with berries.
Serve chilled. |
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