Servings: 6 people
Ingredients
STRAWBERRY-RHUBARB COMPOTE
- 2 cups rhubarb chopped into 1-inch pieces
- 2 cups strawberries chopped
- 1/2 cup sugar
- 2 Tbsp water
- 1 tsp vanilla extract
CRÈME FRAÎCHE CREAM
- 1 1/2 cups heavy whipping cream chilled
- 1 cup crème fraîche chilled
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Combine the rhubarb, strawberries, sugar, and water in a medium saucepan. Cook over medium heat for about 10 minutes, until very soft and broken down into a jam-like sauce. Stir in the vanilla extract and set aside to cool completely.
- In a large bowl, beat the crème fraîche, heavy cream, powdered sugar, and vanilla extract until soft, fluffy peaks form — don’t overmix, or it will turn to butter.
- In individual dessert glasses (so the layers show), spoon in a layer of cooled compote, then a layer of the whipped crème fraîche cream. Repeat until you reach the top.
- Refrigerate for at least two hours to let the flavors settle. Just before serving, top with extra sliced strawberries and a few mint leaves.
Notes
A New England classic, layered. Bartlett’s Farm strawberries and rhubarb cook down into a jammy compote, then get layered with pillowy crème fraîche cream in individual glasses so every spoonful shows off the season. Make it a few hours ahead—the flavors only get better as they sit
Recipe provided by Iris McNally, Iris & Company Catering, as seen in Cape Cod HOME Summer 2026.
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