This beautiful no-bake dessert celebrates two stars of spring: sweet strawberries and tart rhubarb. The fruit mixture is layered with vanilla wafers and whipped cream, then chilled until the flavors and textures meld into a creamy, dreamy treat.
Ingredients
- 3 stalks rhubarb, thinly sliced (about 3 cups)
- ¼ cup sugar
- 1 tsp. Simply Organic Vanilla Extract
- ½ tsp. almond extract
- 1 lb. strawberries, hulled and sliced, divided
- 42 vanilla wafers
- 4 cups whipped cream or whipped topping
- ¼ cup sliced almonds, toasted, to garnish
Steps
- In a medium saucepan, combine rhubarb, sugar and ¼ cup water. Heat over medium and cook until rhubarb is tender, stirring often, about 10 minutes. Remove from heat. Stir in vanilla extract, almond extract and ¾ of strawberries. Let mixture cool completely.
- Line the bottom of a 2-qt. baking dish with half of wafers. Spoon half of strawberry-rhubarb mixture on top, spreading in an even layer. Spread 2 cups whipped cream over strawberry layer. Repeat layering with remaining wafers, strawberry-rhubarb mixture and whipped cream.
- Arrange remaining strawberry slices on top in even layer. Cover with plastic and refrigerate at least 4 hours or up to 1 day. To serve, garnish with almonds.
Tips
To cool rhubarb mixture more quickly, transfer it to a wide, shallow bowl and spread it out into a thin layer. Refrigerate until cool.
This recipe is
- Vegetarian
Tags
- Fresh Magazine May June 2026
- Icebox Cake
- no-bake dessert