• 1 lb fresh rhubarb, washed and sliced into 1/2-inch pieces, about 4 cups
  • 4 Tbl orange juice
  • 1/2 c granulated sugar
  • 1 c heavy whipping cream
  • 2 Tbl Better Batter Corn-Free Powdered Sugar
  • 1/2 tsp vanilla (I used clear vanilla, but regular extract will do just fine too!)
  • 2 c fresh strawberries, sliced


Make the rhubarb sauce. Combine the slices rhubarb, orange juice, and granulated sugar in a sauce pot and heat over medium heat. Simmer 5-7 minutes, stirring occasionally until the rhubarb has softened. Remove from heat and transfer to a covered bowl and refrigerate until chilled. Make the whipped cream. In the bowl of a stand mixer, or using a large bowl and a handheld electric mixer, beat heavy cream and powdered sugar until soft peaks form, about 4 minutes on high. Add the vanilla and beat to incorporate. Spoon whipped cream into a large zip top bag with a corner snipped off to make a piping bag, or just use a spoon. Assemble. Layer in 2 Tbl rhubarb mixture, sliced strawberries and whipped cream into serving cups. Repeat layers once more and top with a sliced strawberry. My cups were 8 oz and I was able to do 6 servings. Serve immediately or refrigerate until ready to serve. Adapted from The Spruce