Strawberry Rhubarb Coupe

Prep Time
Cook Time
2h 10m
Ready In

"Recipe source: Bon Appetit (April 1990)"

Original recipe yields 4 servings


  • Serving Size: 1 (170.2 g)
  • Calories 160
  • Total Fat - 0.4 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 3 mg
  • Total Carbohydrate - 40.6 g
  • Dietary Fiber - 3.4 g
  • Sugars - 30.4 g
  • Protein - 1.2 g
  • Calcium - 34.6 mg
  • Iron - 0.4 mg
  • Vitamin C - 15.5 mg
  • Thiamin - 0 mg

Step 1

Place strawberries in a bowl and sprinkle 2 tablespoons sugar and the lemon juice over the berries; toss. Cover and let stand at room temperature for 30 minutes or until sugar dissolves and berries are juicy. Strain through sieve; reserve berries and the juices separately. Add enough water to the juices to equal one cup.

Step 2

In a saucepan combine 1/4 cup sugar and the cornstarch; add the reserved juice into the sugar mixture; add rhubarb and 1/2 cup strawberries and cook over medium low heat until mixture boils and thickens and the rhubarb is tender (10 minutes).

Step 3

Transfer mixture to a bowl and cool to room temperature (20 minutes). Fold in remaining strawberries and the orange peel. Spoon into wine goblets and refrigerated until chilled (1 hour).

Step 4

Top with a spoonful of yogurt and garnish with mint.

Tips & Variations

No special items needed.

Tags : Desserts



Oh my gosh - ten stars! Such a simple little thing but the taste is out of this world. I love anything rhubarb - and this is like a kicked-up strawberry rhubarb pie without the calories of the crust! The orange zest adds another dimension of flavor to an already good base. Thanks for posting - this is a keeper! Made for SWT 2019 - The Traveling Tastebuds.

review by:
(26 Aug 2019)


Perfect ending for a outdoor barbecue, I tripled all the ingredients to serve to 6 people, topped it fat-free Cool whip, enjoyed by all. Thank you ellie!

review by:
(2 May 2016)