Recipe information
Yield
serves 6 to 8
Ingredients
1 pound red rhubarb (about 9 stalks), leaves discarded, stalks cut into 1/2-inch pieces (about 4 cups)
1 cup sugar
3 cups heavy cream
Preparation
Step 1
Put rhubarb, sugar, and 2 tablespoons water into a medium saucepan. Cover, and bring to a simmer over medium-high heat. Reduce heat to medium-low. Stir once; cook, uncovered, until rhubarb has completely softened, about 8 minutes. Cool slightly.
Step 2
Transfer rhubarb mixture to a food processor, and purée until smooth. Transfer to a small bowl. Refrigerate rhubarb purée until cool, about 30 minutes.
Step 3
Beat cream with an electric mixer or by hand until soft peaks form. Gently fold rhubarb purée into the whipped cream in 2 batches, leaving some streaks remaining. Spoon into glasses.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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