You must be logged in to bookmark
Log In / Sign Up

Click here to see the related post

A tart-sweet flavor, perfectly thickened.

Strawberry Rhubarb Topping

Rhubarb is one of those flavors that is deliciously addicting…. pairs wonderfully with Strawberries. A tart-sweet flavor, perfectly thickened.

Topping a cheesecake for the final touch
The topping adds a vibrant color and nice fruity texture

A tart-sweet flavor, perfectly thickened.


2 -3 medium- large stalks fresh rhubarb, choose bright colored ones, to equal 2 cups sliced

½ cup pure cane sugar

1 tablespoon fresh orange juice

¾ cups small strawberries, hulled, washed & dried, cut in quarters

1 teaspoon cornstarch

1 teaspoon filtered water



Cut cleaned and dried rhubarb into 1’2″ slices the diagonal.


In a non reactive one quart pot, add rhubarb, sugar and orange juice.
Bring to a boil, stir to dissolve the sugar.
Reduce heat to a simmer and cover the pot. Cook for just 3 minutes until softened, the color should still be bright.
Combine water and cornstarch in a small bowl and mix well.
Add to simmering rhubarb and stir well until the liquid has thickened, about 30 seconds.
Remove from heat – add strawberries and stir in.
Cool, then refrigerate in a clean glass container with a good seal.


Top a 9″ cheesecake.
See recipe:
Strawberry Rhubarb Cottage Cheese Cheesecake with an Oat & Almond Press In Crust – Gluten Free


Use as a topping for yogurt, ice cream, scones and cake.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!

Leave a Reply

Your email address will not be published. Required fields are marked *

Close Cookmode