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8 servings, 3/4 cup each
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Desserts can be made ahead of time. Refrigerate up to 4 hours before serving.
Pick or buy rhubarb when in season. Then, chop, place in freezer containers and freeze until ready to use throughout the year as desired.
Prepare using frozen rhubarb.
The strawberries in this fruit-based low-fat dessert are an excellent source of vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.