Rhubarb and Strawberry Cream Dessert

In a nonreactive saucepan, combine chopped rhubarb, orange zest and juice. Cover tightly and cook over low heat, stirring occasionally, for about 25 minutes or until rhubarb is tender. Stir in sugar; cook for about 3 minutes or until sugar has dissolved. Let cool; cover and refrigerate for up to 1 week.

Puree 2 cups of the strawberries; stir into cooked rhubarb mixture. Cool rhubarb and strawberry mixture completely.

In large bowl, whip cream; lightly fold in fruit mixture; leaving streaks. Transfer to a serving bowl. Slice remaining strawberries and arrange overlapping rows around the edge of the bowl. Cover and chill dessert until serving time. Strawberry rhubarb cream dessert makes 8 servings.
Shared by Janet

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