STRAWBERRY-RHUBARB PARFAITS

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Strawberry-Rhubarb Parfaits image

Categories     Blender     Fruit     Dessert     Low Fat     Kid-Friendly     Low Cal     Frozen Dessert     Strawberry     Spring     Healthy     Rhubarb     Simmer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 8

Number Of Ingredients 5

1 1/2 pounds rhubarb stalks, trimmed and cut into 1-inch pieces
2 tablespoons confectioners' sugar
1 (10-ounce) package thawed frozen "lite" strawberries in syrup
2 tablespoons light corn syrup
1 1/2 pints low-fat superpremium vanilla ice cream, softened

Steps:

  • Preheat oven to 400°F.
  • Arrange rhubarb in 1 layer on a lightly oiled shallow (1-inch-deep) baking pan and sprinkle with confectioners sugar. Roast in middle of oven 30 minutes, or until very tender. Cool in pan on a rack.
  • Purée rhubarb in a blender, scraping down sides several times, until smooth and transfer to a bowl. Purée strawberries and corn syrup in blender. Force purée through a fine sieve into a bowl and discard seeds. Stir one third of rhubarb purée into strawberry purée.
  • Stir together remaining rhubarb purée and ice cream and freeze until firm enough to scoop, 1 to 2 hours.
  • Layer strawberry-rhubarb purée and ice-cream mixture in 8 (6-oz) stemmed glasses.
  • Serve immediately.

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