Strawberry Rhubarb Cream Dessert

This Strawberry Rhubarb Cream Dessert is a layered delight that brings together the sweet, tart brightness of strawberry-rhubarb compote with a buttery vanilla wafer crust and clouds of whipped cream. It's refreshing, nostalgic, and always a crowd-pleaser — perfect for spring gatherings, summer potlucks, or anytime you want something light yet indulgent.

The contrasting textures and flavors are what make this dessert so memorable. The tangy fruit layer balances the sweet and creamy whipped topping, and the vanilla wafer base offers just the right amount of buttery crunch. It's a simple, make-ahead dessert that feels elegant and festive with minimal effort.

Why You’ll Love Strawberry Rhubarb Cream Dessert

No oven required: Perfect for warm weather days.
Sweet and tart: A balanced flavor profile thanks to rhubarb and strawberry gelatin.
Light and creamy: Whipped cream adds an airy texture.
Make-ahead friendly: Perfect for prepping the day before.
Beautiful layers: Looks as good as it tastes.
Versatile: Easily adapted to other fruits or flavor combinations.

Ingredients You’ll Need

For the Crust:

1 ½ cups crushed vanilla wafers – About 45 wafers.
¼ cup butter, melted – Unsalted butter preferred.

For the Strawberry Rhubarb Filling:

1 cup sugar – Balances the tartness of the rhubarb.
3 tablespoons cornstarch – For thickening the fruit layer.
1 cup cold water – To dissolve sugar and cornstarch.
4 cups sliced fresh or frozen rhubarb – Thawed and drained if using frozen.
1 package (3 oz) strawberry gelatin – Adds color and flavor.

For the Cream Layer:

2 cups heavy whipping cream – Well-chilled.
¼ cup powdered sugar – Sweetens the cream without graininess.
1 teaspoon vanilla extract – Enhances flavor.

Step-by-Step Instructions

Make the crust:
- Crush vanilla wafers in a food processor or plastic bag with a rolling pin.
- In a medium bowl, mix crushed wafers with melted butter until well combined.
- Press the mixture firmly into the bottom of a 9x13-inch dish.
- Refrigerate while you prepare the filling.
Prepare the fruit layer:
- In a saucepan, whisk together the sugar and cornstarch.
- Gradually stir in cold water until smooth.
- Add sliced rhubarb.
- Cook over medium heat, stirring frequently, until the mixture thickens and rhubarb is tender (about 8–10 minutes).
- Remove from heat and stir in the strawberry gelatin powder until fully dissolved.
- Let cool to room temperature, then pour over the crust.
- Refrigerate until fully set, about 2–3 hours.
Make the whipped cream topping:
- In a large bowl, beat the cold heavy cream until it begins to thicken.
- Add powdered sugar and vanilla extract.
- Continue beating until stiff peaks form.
- Spread whipped cream evenly over the chilled fruit layer.
Chill and serve:
- Cover and refrigerate for at least 1 more hour before serving.
- Slice into squares and serve chilled.
- Optional: garnish with fresh strawberries, mint leaves, or extra crushed wafers.

Serving and Storage Tips

Serve chilled: This dessert is best served cold from the fridge.
To store: Keep covered in the refrigerator for up to 3 days.
To make ahead: Prepare up to 1 day in advance; add toppings just before serving.
To freeze: Freeze before adding whipped cream. Thaw in the fridge and add fresh topping when ready to serve.

Helpful Notes

Use stabilized whipped cream: If making far in advance, add a stabilizer like gelatin or cream of tartar.
Frozen rhubarb tip: Always thaw and drain well to avoid excess moisture.
Crust variation: Try graham crackers or digestive biscuits for a twist.
Extra fruity: Stir chopped fresh strawberries into the filling for more texture.
Make it in jars: Assemble individual servings in jars for easy, portable treats.

Frequently Asked Questions

Can I use frozen rhubarb?
Yes, but make sure to thaw and drain it thoroughly before use.
Is there a substitute for strawberry gelatin?
You can use raspberry or cherry gelatin, or make your own using unflavored gelatin and fresh strawberries.
Can I use whipped topping instead of whipped cream?
Yes, Cool Whip can be used for convenience, though homemade whipped cream gives a fresher taste.
How do I prevent a soggy crust?
Make sure the crust is well-chilled and the fruit layer is completely cool before layering.
Can I make this gluten-free?
Yes, just use gluten-free vanilla wafers for the crust.

Final Thoughts

Strawberry Rhubarb Cream Dessert is everything you want in a springtime sweet — fruity, creamy, and delightfully refreshing. It's the kind of dessert that disappears quickly at potlucks and brings back nostalgic memories of grandma’s kitchen. Light, flavorful, and easy to make, it’s a dessert that celebrates the season and satisfies your sweet tooth without being too heavy.

Give it a try and make it your own. Whether you add berries, swap the crust, or make it in jars for a picnic, it’s bound to be a favorite. Don’t forget to snap a picture and share your twist on this classic!