Let’s create this quick and elegant Strawberry Rhubarb Cream! It comes together surprisingly fast once the rhubarb is cooled. First, prepare the rhubarb compote.

In your small saucepan, combine the 1/2 cup chopped rhubarb, 2 tablespoons of the sugar, and the 1 1/2 teaspoons of water. Place the saucepan over medium heat.

Bring the mixture to a boil, making sure to stir constantly to prevent sticking and help dissolve the sugar. Once it boils, reduce the heat to low and let it simmer gently, uncovered. Cook for about 10 minutes, or until the rhubarb is very tender and breaks down easily.

Transfer the cooked rhubarb mixture to a small bowl. Allow it to cool completely to room temperature. This cooling step is important before combining it with the whipped cream later.

While the rhubarb cools, prepare the strawberry puree. Place the 1/2 cup sliced fresh strawberries and the remaining 1 1/2 teaspoons of sugar into a food processor or blender. Cover and process until the strawberries are completely pureed and smooth.

Once the rhubarb mixture is completely cool, stir the strawberry puree into it. Mix them together gently but thoroughly.

Now, whip the cream. Pour the 1/3 cup of cold heavy whipping cream into a chilled bowl. Using an electric mixer or a whisk, beat the cream until soft or medium peaks form – be careful not to overwhip it into butter!

Gently fold the whipped cream into the cooled strawberry-rhubarb mixture using a spatula. Use light, lifting motions to incorporate the cream without deflating all the air you just whipped into it. Fold just until combined and no streaks remain.

Spoon the finished Strawberry Rhubarb Cream mixture evenly into two parfait glasses or small dessert dishes. Cover the dishes loosely with plastic wrap.

Refrigerate the creams until they are well chilled, at least 1-2 hours. If desired, garnish with additional sliced fresh strawberries just before serving. Enjoy this light and lovely dessert