1 Review

This was really wonderful. This recipe is worth the extra effort, take the time, you won't regret it. I made 1/2 the recipe in a 8 x8 pan. I added 1 cup of water to the rhurbarb and sugar mixture while boiling to keep it from burning. It worked really well and thickened beautifully. The fruit were sweet and tart, the cream cheese layer was smooth, creamy and silky. I drizzled some of the rhubarb mixture ontop of the whipped cream and added the brown sugar. Wow...the brown sugar finished the dish off perfectly. Thanks for sharing this sweet and creamy treat.

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Baby Kato September 25, 2008
Strawberry-Rhubarb Cream Dessert