Strawberry and Rhubarb Icebox Cake

During the time that this icebox cake is chilling in the refrigerator, ginger cookies absorb moisture from a whipped cream that is infused with rhubarb, transforming them into layers that simulate cake.  

addition to that, we used fresh strawberries for a color that was really stunning and a touch of sweetness.   

The compote can be quickly cooled down by the use of a metal mixing bowl that has been pre-chilled in the freezer.  


4-cup diced rhubarb (1 pound) 1/3 cup granulated sugar ¼ cup water  

One gelatin envelope 1 tsp vanilla 1 ½ cups heavy cream  

One 5-ounce container Anna's Swedish Thins thin ginger cookies 3 cups finely cut strawberries  

Freeze a medium metal mixing bowl. Rhubarb and sugar in a medium saucepan should simmer over medium heat. Cook for 10 minutes, stirring occasionally, until the rhubarb breaks down. Stop cooking. Sprinkle gelatin over water in a small bowl. Wait 5 minutes, then add gelatin into heated rhubarb.  

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