Rhubarb Whip

A new, yummy recipe I came up with. I’m going to try to figure out how to thicken it enough to put it into a graham cracker pie crust. Mmmm, yum.

Take some fresh rhubarb,

slice it into bite-size pieces, throw into a pot. Add a little water. You don’t want too much water, as rhubarb tends to create its own juice as it cooks and you can end up with super runny rhubarb sauce, which is not what you want. (Usually it’s just enough water to cover the bottom of the pot)

Cook on medium-high heat until soft.

Just as the rhubarb is getting soft, add some fresh or frozen (but partially thawed) strawberries.

If the rhubarb strawberry sauce is soupy, you’ll want to thicken it. Add cornstarch (or equivalent) to thicken it. You also could add a strawberry Jello packet, which will thicken it some and add sweetness and more flavor. Also add enough sugar to suit your taste. Let cool, then place in fridge for a few hours until chilled through.

Once the rhubarb strawberry sauce has cooled, pull out your whipping cream.

Add 1 TBSP sugar and 1 tsp vanilla and whip to soft peaks.

Gently fold the whipped cream into the rhubarb strawberry sauce. You decide the ratio of sauce to whipped cream.

Enjoy plain, with baby pecan pie muffins, with pancakes, French toast or waffles, or with graham crackers crushed and sprinkled on top. You will want to eat it within a day, because the whipped cream loses it's whip.