Description
This rhubarb cloud dessert is a light, no-bake treat made with whipped cream and a swirl of tart rhubarb compote—perfect for a simple yet elegant summer finale.
Ingredients
1½ cups chopped fresh rhubarb
¼ cup granulated sugar
2 tsp water
1 cup heavy whipping cream
½ tsp vanilla extract
Instructions
In a small saucepan, combine rhubarb, sugar, and water. Cover and simmer for 5 minutes, stirring occasionally, until soft.
Strain the mixture (optional), reserving both the compote and any syrup. Cool to room temperature.
Whip heavy cream with vanilla to soft peaks.
Gently fold in the cooled rhubarb compote, leaving soft pink streaks.
Spoon into serving glasses or bowls. Drizzle with reserved syrup if desired.
Chill for at least 1 hour before serving.
Notes
Add lemon zest or juice for brightness.
Blend part of the compote smooth for texture contrast.
Serve layered over sponge cake or in a tart shell for variation.
Mix in raspberries or strawberries for a berry twist.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American