STRAWBERRY RHUBARB PARFAIT

Strawberry Rhubarb Parfait image

The rhubarb shoots emerging in my garden prompted me to post this recipe from Christine Cushing. I haven't tried it yet - but very soon! Christine suggests sprinkling crushed amaretti cookies between the layers.

Provided by CountryLady

Categories Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup rhubarb, cut into 1 inch pieces
1 3/4 cups strawberries, quartered
1/2 lemon, zest of
1/2 cup granulated sugar
1 1/2 tablespoons cornstarch
1 cinnamon stick
1 cup heavy cream (35%)
1 -2 tablespoon icing sugar
1 tablespoon Grand Marnier or 1 tablespoon other orange-flavored liqueur (optional)
1/2 cup creme fraiche

Steps:

Strawberry Rhubarb Compote: In a medium saucepan over medium low heat add rhubarb, strawberries, cinnamon stick, sugar, cornstarch and lemon zest; stir the mixture occasionally so not to burn.
Cook until rhubarb is soft and mixture thickens, about 8 to 10 minutes; cool completely& remove cinnamon stick.
Cream Layer: In the bowl of a stand mixer fitted with a whisk attachment (or alternatively with an electric hand mixer), whip cream until soft peaks start to form.
Add icing sugar and increase speed to high; continue to whip cream into firm peaks.
Fold crème fraiche and Grand Marnier into whipped cream.
Assembly: Divide 1/3 of the cream layer equally into 6 parfait glasses; divide half the strawberry rhubarb compote equally on top of the layers of the cream layer.
Divide another 1/3 of the cream on top of the layers of the strawberry rhubarb compote; divide remaining half of strawberry rhubarb compote equally on top of the layers of cream.
Divide the remaining 1/3 the cream equally on top of the strawberry compote mixture.
Garnish each parfait with a whole strawberry, sprig of lemon balm and cookie (optional).

Nutrition Facts : Calories 309.6, Fat 22.2, SaturatedFat 13.7, Cholesterol 81.5, Sodium 23.9, Carbohydrate 28.1, Fiber 1.1, Sugar 22.8, Protein 1.6

*** Explore more Strawberry Rhubarb Parfait Recipes »

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