Strawberry and Rhubarb with Cheesecake Cream


Spring's classic pie combo layers beautifully with a sweet cream cheese custard. Top with shortbread cookie or graham cracker crumbles for a bit of "crust."

Total Time:
20 mins


  • 12 ounce fresh rhubarb, chopped (3 cups)

  • 8 ounce fresh strawberries, chopped (2 cups)

  • ½ cup strawberry jam

  • 1 8 ounce package cream cheese, softened

  • ½ cup sugar

  • 2 teaspoon vanilla

  • 1 ½ cup whipping cream

  • Shortbread cookies (optional)


  1. In a medium bowl stir together rhubarb, strawberries, and strawberry jam. Let mixture stand at room temperature while preparing cream cheese mixture.

  2. Meanwhile, for Cheesecake Cream, in a large mixing bowl beat cream cheese, sugar, and vanilla with an electric mixer on medium speed until sugar is dissolved. While beating on medium speed, gradually add whipping cream. Beat until mixture is light and fluffy.

  3. Layer about 1/2 cup each fruit mixture and Cheesecake Cream into eight 8-oz. canning jars.

  4. Serve right away or cover and chill up to 24 hours. Serve with shortbread cookies, if desired.

    Strawberry and Rhubarb with Cheesecake Cream
    Andy Lyons


If using frozen rhubarb, stir frozen rhubarb together with jam and strawberries and let stand at room temperature for 30 minutes or until rhubarb has thawed. Stir before using. Assemble as above.

Nutrition Facts (per serving)

378 Calories
27g Fat
33g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 378
% Daily Value *
Total Fat 27g 35%
Saturated Fat 16g 80%
Cholesterol 93mg 31%
Sodium 117mg 5%
Total Carbohydrate 33g 12%
Total Sugars 25g
Protein 3g
Vitamin C 22.1mg 111%
Calcium 102mg 8%
Iron 0.4mg 2%
Potassium 256mg 5%
Folate, total 16.9mcg
Vitamin B-12 0.2mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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