STRAWBERRY-RHUBARB JAM WITH FROZEN YOGURT PARFAIT AND HOMEMADE WALNUT BRITTLE

Strawberry-Rhubarb Jam with Frozen Yogurt Parfait and Homemade Walnut Brittle image

Provided by Nancy Fuller

Categories dessert

Time 3h15m

Yield 8 to 10 servings

Number Of Ingredients 15

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Frozen Yogurt:
One 35.3-ounce container Greek yogurt
1/2 cup sugar
2 teaspoons cinnamon
1 teaspoon pure vanilla extract
Homemade Walnut Brittle:
1 stick (8 tablespoons) unsalted butter, cubed, plus 2 tablespoons for buttering the baking mat
2 1/2 cups sugar
1/2 cup light corn syrup
3 1/2 cups walnuts
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons salt
To assemble the parfaits:
2 cups strawberry-rhubarb jam

Steps:

For the frozen yogurt: Strain the yogurt through a fine-meshed strainer for 2 hours. Put the strained yogurt, the sugar, cinnamon and vanilla extract in a blender and blend until the ingredients are incorporated, about 2 minutes.
Transfer the yogurt mixture to an 8-inch square baking dish and freeze until firm, about 1 hour.
Meanwhile, make the homemade walnut brittle: Line a baking sheet with a silicone baking mat and grease it liberally with 2 tablespoons of butter.
Bring the sugar and corn syrup to a boil in a large saucepan over medium heat, stirring constantly. Attach a candy thermometer to the side of the saucepan and cook until the mixture reaches 240 degrees F, about 6 minutes. Stir in the walnuts and cook until the mixture becomes golden-brown and reaches 300 degrees F, about 5 more minutes.
Remove the saucepan from heat, and stir in 1 stick butter, the vanilla extract, baking soda and salt¿the mixture will come to a vigorous bubble, then it will settle. Stir until the butter is fully melted and pour onto the silicone baking mat. Let the brittle cool completely, about 30 minutes. Break apart before serving.
To assemble the parfaits: Add a large spoonful of jam to each parfait glass, then a scoop of Frozen Yogurt, and top with a few pieces of Homemade Walnut Brittle.