Description
A light and creamy British dessert combining sweet raspberries and tangy rhubarb swirled into whipped cream.
Ingredients
Units
Scale
- 1 cup rhubarb, chopped
- 1/4 cup granulated sugar
- 1 cup raspberries (fresh or frozen)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar (optional, for whipped cream)
Instructions
- In a saucepan over medium heat, combine rhubarb and granulated sugar. Cook until rhubarb softens, about 10 minutes.
- Add raspberries and lemon juice to the saucepan. Cook for another 5 minutes until the mixture thickens slightly. Remove from heat and let cool completely.
- In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Gently fold the cooled fruit mixture into the whipped cream, creating a marbled effect.
- Spoon into serving glasses and chill for at least 30 minutes before serving.
Notes
- Use Greek yogurt instead of whipped cream for a lighter version.
- Can be made ahead and stored in the fridge for up to 24 hours.
- Garnish with fresh mint or additional berries for presentation.
Nutrition
- Serving Size: 1 glass
- Calories: 220
- Sugar: 18g
- Sodium: 15mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 55mg