Best Rhubarb Parfait Recipes

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

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.

STRAWBERRY RHUBARB PARFAIT

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).

RHUBARB PARFAIT

Steps:

• Prepare the rhubarb by putting it in a saucepan with the sugar and 1/4-cup/60 ml water. Bring to a simmer and cook until soft. If it seems too runny, simply leave on the heat, stirring, to let some of the liquid evaporate. Remove the pan from the heat and set aside.
• Beat the egg white to stiff peaks with the pinch of salt. Heat the sugar with 3 tablespoons of water to thread stage. Cook's Note: Which is just before it starts to color.
• With the beaters going, pour the sugar-water mixture into the beaten egg whites and continue beating until the stiff meringue is cooled. Meanwhile, beat the cream to peaks with the vanilla extract. Fold the two mixtures together.
• Spoon the rhubarb in the bottoms of 4 coupes. Top with parfait. Cover and refrigerate for a couple of hours before serving.

STEWED ORANGE-CINNAMON RHUBARB PARFAIT

Steps:

• Cook rhubarb, sugar and water in large saucepan on medium heat 5 min., stirring frequently. Remove from heat; cover. Let stand 3 min. or until rhubarb is tender; stir in orange extract.
• Refrigerate 1 hour or until cooled.
• Drain rhubarb mixture; discard liquid. Break each graham cracker into 8 pieces. Place 4 cracker pieces in each of 3 parfait glasses; top each with 1/4 cup rhubarb and 1 Tbsp. COOL WHIP. Repeat layers. Sprinkle with nuts.

STEWED RHUBARB PARFAIT

Steps:

• Mix rhubarb, sugar and cinnamon in large saucepan. Stir in water. Cook and stir on medium-high heat 2 min. Remove from heat; cover. Let stand 3 min. or until rhubarb is tender.
• Refrigerate 1 hour or until completely cooled. Drain rhubarb mixture; discard liquid.
• Place 2 wafers in bottom of each of 3 parfait glasses; top each with 1/4 cup rhubarb mixture and 1 Tbsp. COOL WHIP. Repeat layers. Top with remaining wafers.

RHUBARB ROSEWATER PARFAIT

Steps:

• In a medium saucepan, combine the rhubarb, strawberries, lemon zest, juice, and sugar. Bring to a boil over medium heat, stirring every now and then. Once the sugar has dissolved and the mixture is at a boil, turn it down to a simmer and cook until rhubarb is soft and falling apart, another 5 minutes. Remove from the heat. Add the rosewater and stir. You can serve the compote warm or cold.
• In a small, nonstick skillet, melt the butter over medium heat. Add the sugar, cardamom, almonds, and a pinch of salt. Cook, tossing occasionally, until the almonds are toasted and the sugar caramelizes and sticks to the almonds.
• To build a parfait, spoon 1 cup yogurt into 4 bowls, spoon about 1/2 cup of compote over the top, and sprinkle candied almonds to finish.
• Cook's Note: If you're using fresh rhubarb, peel the fibrous strings off the outside of the rhubarb using a paring knife (dip the knife under the top layer of the rhubarb stalk and peel down to the end of the stalk).