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Strawberry Rhubarb Compote With Cheesecake Cream

This Strawberry Rhubarb Compote With Cheesecake Cream is one of my favorite desserts. It is creamy, sweet, bright, and a little tart. Think a rich, creamy cheesecake whipped cream paired with the surprising sweet tartness of strawberries and rhubarb peeking through. It’s creamy and zingy all at once. I make this frequently for parties and guests. I also serve this in canning jars with lids – making it the perfect picnic companion. Pair it with this Keto Scottish Shortbread and you don’t even need a spoon! (And yes, it’s low carb and keto-friendly!)

Ingredients

Scale

Instructions

  1. Wash, chop, and slice the strawberries and rhubarb.
  2. Add the strawberries and rhubarb to a pan on the stovetop and heat on medium heat.
  3. When the fruit begins to release its juice, add the 1/2 cup of sugar alternative/sugar, stir to combine.
  4. Continue cooking and stirring until the fruit begins to fall, about 5 minutes.
  5. Remove from heat and let cool while you prepare the cheesecake cream.
  6. In a bowl (either using a stand mixer or hand mixer) beat the cream cheese, confectioners sugar alternative (or sugar), and vanilla bean paste until the sugar is incorporated.
  7. Continue mixing on medium while drizzling in the heavy cream.
  8. Beat until it is light and fluffy.
  9. In serving glasses or jars, add a bottom layer of strawberry rhubarb compote. Follow with a layer of the cheesecake cream. Continue to the top, ending with a cheesecake cream layer.
  10. Garnish with fresh strawberries.
  11. Serve with shortbread… like these Keto Scottish Shortbread

Notes

Low Carb, Keto-Friendly, Vegetarian

Keywords: strawberries, rhubarb, cheesecake, dessert, low carb, keto, easy, quick, no-bake