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Ginger cookies absorb moisture from a rhubarb-laced whipped cream, turning them into cake-like layers while this icebox cake chills in the fridge. We also layered in fresh strawberries for gorgeous color and a little extra sweetness. Pre-chilling a metal mixing bowl in the freezer cools the compote down in a snap.

EatingWell.com, April 2022

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Credit: Johnny & Charlotte Autry

Recipe Summary

active:
20 mins
total:
8 hrs 30 mins
Servings:
12

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a medium metal mixing bowl in the freezer.

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  • Combine rhubarb and sugar in a medium saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the rhubarb breaks down, about 10 minutes. Remove from heat. Pour water into a small bowl and sprinkle gelatin over it. Set aside for 5 minutes, then stir the gelatin mixture into the hot rhubarb. Stir in vanilla. Remove the bowl from the freezer and pour in the rhubarb mixture. Stir well, then chill in the freezer until room temperature or slightly cold, about 15 minutes.

  • Beat cream in a large bowl with an electric mixer until medium peaks form. Fold the rhubarb compote into the whipped cream in batches.

  • Arrange 1/3 of the cookies in a single layer in the bottom of a 7-by-11-inch baking dish. Spoon on 1/2 of the cream mixture and top with 1/2 of the strawberries. Arrange another 1/3 of the cookies on top, then spoon the remaining cream mixture on top and top with the remaining strawberries. Arrange the remaining cookies on top. Cover and refrigerate for at least 8 hours and up to 2 days.

To make ahead

Cover and refrigerate for up to 2 days.

Nutrition Facts

1/2 cup
205 calories; protein 3g; carbohydrates 20g; dietary fiber 2g; sugars 13g; added sugar 9g; fat 13g; saturated fat 8g; mono fat 3g; poly fat 1g; cholesterol 39mg; vitamin a iu 582IU; vitamin c 28mg; vitamin d iu 19IU; vitamin e iu 1IU; folate 14mg; vitamin k 14mg; sodium 82mg; calcium 62mg; iron 1mg; magnesium 13mg; phosphorus 33mg; potassium 210mg; omega 6 fatty acid 1g; niacin equivalents 1mg; selenium 2mcg.
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