Strawberry and Rhubarb with Cheesecake Cream

ravenhawks' magazine

Strawberry and Rhubarb with Cheesecake Cream

12 ounces fresh rhubarb, chopped (3 cups)
8 ounces fresh strawberries, chopped (2 cups)
1/2 cup strawberry jam
1 8 ounce package cream cheese, softened
1/2 cup sugar
2 teaspoons vanilla
1 1/2 cups whipping cream
Shortbread cookies (optional)

In a medium bowl stir together rhubarb, strawberries, and strawberry jam. Let mixture stand at room temperature while preparing cream cheese mixture.
Direction: Cheesecake Cream

In a large mixing bowl beat cream cheese, sugar, and vanilla with an electric mixer on medium speed until sugar is dissolved.
While beating on medium speed, gradually add whipping cream. Beat until mixture is light and fluffy.
Layer about 1/2 cup each fruit mixture and Cheesecake Cream into eight 8-oz. canning jars.
Serve right away or cover and chill up to 24 hours. Serve with shortbread cookies, if desired.


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