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–+ servings
Homemade strawberry rhubarb cream cheese spread on a bagel, next to other bagels and fresh fruit.
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Strawberry rhubarb cream cheese

Fresh strawberries & rhubarb are cooked down into a thick consistency then added to cream cheese.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 8
Calories: 104kcal

Ingredients

Cream cheese

  • 3-4 tablespoon strawberry rhubarb jam or homemade sauce recipe below
  • 8 ounces cream cheese (full fat) softened on the counter for 30 minutes

Quick homemade strawberry rhubarb sauce

  • ½ cup chopped strawberries
  • ½ cup chopped rhubarb
  • 1 tablespoon sugar
  • 1 teaspoon corn starch

Instructions

Homemade strawberry rhubarb sauce

  • In a small saucepan, mix together strawberries, rhubarb, sugar, and corn starch. Cook on medium-high until it is bubbling.
  • Continue to cook for 10 minutes, turning the temperature down so it doesn't splatter. You're cooking the water content off to make it thicker.
  • Pour the sauce into a separate bowl to cool. Chill in the fridge. (You don't want to add hot jam to the cream cheese or it will ruin the cream cheese texture and make it runny).

Make the cream cheese

  • Cut (or break) the cream cheese block into pieces and add them into a food processor. Add in the strawberry rhubarb jam/sauce 1 tablespoon at a time. Process for 5 seconds. Continue adding the jam/sauce mixture and check the cream cheese flavor and consistency each time after processing it.
    No food processor: use a hand mixer, adding 1 tablespoon of strawberry-rhubarb sauce at a time. Or use a fork and get in an arm workout!
    I found 3 tablespoons of sauce to reliably add flavor without making the cream cheese runny. The texture was still pretty sturdy up to 4 tablespoons, but your jam/sauce could be thicker or thinner, so add slowly! Over 4 tablespoons and it turned runny each time I tested it.
    Scoop into a bowl and refrigerate for up to a week.

Notes

Cream cheese: buy block cream cheese, not "spreadable" or "whipped" cream cheese in a tub (those are thinner and won't hold up to the added fruit). Full fat cream cheese is thicker and can handle more fruit sauce without turning runny.
The cream cheese blends better when just slightly softened.
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Nutrition

Serving: 1ounce | Calories: 104kcal | Carbohydrates: 3g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 89mg | Potassium: 52mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 384IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 0.1mg