Here’s a dessert combining strawberries and rhubarb that’s as easy as it is delicious. From the book, Sweet Simplicity: Jacques Pepin’s Fruit Desserts, it’s called rhubarb and strawberry coulis, which is essentially a thick sauce or soup. I’m calling mine Strawberry Rhubarb Coulis, since I changed the proportions of fruit called for to reflect what I had on hand.
I’m always amazed when something this easy turns out so lovely to look at and delicious to eat. Who knew that simple fruit desserts like this could be so satisfying? Certainly not me. It’s taken years for me to come around to thinking that fruit = dessert. For a long time for something to be considered dessert in my book, it had to be super sweet, super rich, super creamy and preferably chocolate.
But even diehard dessert lovers like me can change. These days I’m fascinated with fruit desserts, which isn’t really all that hard when they are as yummy as this.
I adapted the recipe slightly, using 2 cups rhubarb and 2 cups strawberries instead of the suggested 4 cups rhubarb and 1 cup strawberries, for two reasons: 1) Rod is not a huge rhubarb fan and 2) It’s what I had.
The recipe also calls for 3/4 cup of jam, specifying any type of berry or other fruit or a mixture, so it was a great way to use up the odds and ends from several jars taking up space in the fridge.
I also decreased the serving size to 3/4 cup, which was more than enough, and used a dollop of plain Greek yogurt instead of sour cream or whipped cream. Served with shortbread cookies, it was the perfect dessert for Weight Watchers and non Weight Watchers alike.
- 2 cups 1-inch chunks of rhubarb
- 2 cups ripe strawberries, hulled and halved or quarried, depending on size
- ¾ cup jam (any type of berry or their fruit or a mixture. I used a combination of raspberry, apricot, orange marmalade and fig)
- ¼ cup sugar
- ½ cup water
- 6 tablespoons nonfat greek yogurt, for serving
- Place the rhubarb, strawberries, jam, sugar and water in a large stainless steel saucepan and bring to a boil over high heat. Reduce the heat to medium, cover and cook for 10 minutes or until the fruit is well cooked and tender when pierced with a fork.
- Cool to room temperature and refrigerate until serving time.
- To serve, ladle into small soup plates or bowls. Serve topped with a tablespoon of nonfat greek yogurt.
Slightly adapted from Sweet Simplicity: Jacques Pepins Fruit Desserts
More Weight Watchers Friendly Strawberry Rhubarb Recipes