Go Back

rhubarb and strawberry cream

Rhubarb and strawberry cream is a very typical Swedish snack. Perfect how the sour meets the sweet in one lovely dessert. 
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dessert
Cuisine: Swedish
Keyword: Afternoon snack, cream, rhubarb, strawberries, summer fruits
Calories: 89kcal
Author: Caroline Vass


  • 500 gr rhubarb
  • 300 gr strawberry
  • 300 gr water
  • 150 gr coconut sugar
  • 2 tsp powdered vanilla
  • 2 tbsp lemon juice
  • 4 tbsp cornstarch
  • 150 gr whipping cream to serve


  • Rinse and trim the rhubarb and strawberries. Cut the rhubarb into three-centimetre pieces. Half the strawberries. Put them in a pot.
  • Add water, coconut sugar, lemon juice and vanilla. 
  • Bring to a boil for about five minutes. Let it simmer for an additional five minutes and thicken the cream with the cornstarch. Stir gently and often. 
  • When it's thick enough take it off the heat and let it cool. 
  • Serve with ice cold whipping cream. Without whipping it.