Preparation:
In a small saucepan, combine the rhubarb, 1/2 cup sugar and 1 tablespoon water. Bring mixture to a boil, stirring until sugar is dissolved. Simmer for 10 minutes until rhubarb is tender. Let cool. Puree sliced strawberries with 1 tablespoon sugar in a blender. Stir puree into the rhubarb mixture. Fold whipped cream into fruit mixture and spoon dessert into parfait glasses and chill. Garnish with strawberries. Makes 2 1/3 cups. |
