In a saucepan, combine sugar, rhubarb and orange juice, and bring to a boil. Reduce heat;. Cover and simmer for 6-8 minutes or until rhubarb is tender. Cool slightly. Pour into a blender container; cover and blend until smooth. Chill.
Just before serving, fold rhubarb mixture into whipped topping until lightly streaked. In 6 chilled parfait glasses, alternate layers of cream mixture and strawberries. Top with strawberries and a sprig of mint, if desired. Makes 6 servings.
By Robin from Washington, IA
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