If you’ve got to get those fruit servings in, why not do it through this delicious seasonal dessert! Strawberries and rhubarb are a classic combination, but typical desserts like pies, cobblers, and tarts can be loaded with calories and fat.

We’ve lightened up this yummy flavor combination by pairing it with angel food cake and light whip cream. Angel food cake is a great ‘cake’ option because it is non-fat and provides a good source of protein because it is typically made with 10-13 egg whites. Using the light whipped topping, found in the pressurized cans, makes it so easy to fill the mini-trifles, as well as cutting back on calories and fat (versus using a heavy whipping cream). The naturally delicious flavors of the fresh strawberries and rhubarb are elevated when cooked with fresh lemon juice, agave nectar and just a pinch of salt, to balance it out. These delightful desserts can be prepared in small trifle dishes, glasses, or mason jars to bring on a picnic!

More About Rhubarb

Rhubarb is a spring vegetable that is usually treated like a fruit, although is used sometimes in savory dishes. Rhubarb is only available for a short time during the year, from the end of April through July. The delicious stalks, shaped like celery, pack a fruity tart flavor. Rhubarb is also a very good source of vitamin C, Potassium, vitamin K and Magnesium. Beware, the leaves of the rhubarb plant are poisonous!


Mini- Strawberry Rhubarb Trifles

by Caitilin Perez, RDN

4 Servings



1/4 of an angel food cake, diced
1.25 c strawberries, sliced
1.25 c rhubarb, sliced
1 tbsp cornstarch
2 tbsp agave
2 tbsp water, if needed
2 tbsp lemon juice, fresh
Zest of 1 lemon
2 tbsp mint leaves, fresh
1 c whip cream, light, pressurized
Pinch of salt


1) Prepare or purchase a pre-made angel food cake. Dice ¼ of the cake. Set aside.

2) Zest 1 whole lemon, set aside. Squeeze lemon juice into a small dish, set aside.

3) Dice strawberries and slice rhubarb into similar size pieces.

4) Place rhubarb, cornstarch, agave, salt and lemon juice into a small saucepan. Mix together and heat on medium low for 3-5 minutes, until the rhubarb has softened slightly. Add water if needed.

5) Add strawberries to the pan, cook for an additional 2 minutes.

6) Roll mint leaves and slice thinly. Lastly, layer cake cubes, then strawberry mixture, whip cream, repeat.  Top with fresh lemon zest and mint.



Calorie: 200            Fat (g): 4            Sodium (mg): 233            Protein (g):3              Carbs (g): 39