Best Strawberry Rhubarb Parfaits Recipes
FRESH STRAWBERRY AND RHUBARB SAUCE PARFAITS
Showcase the classic combo of tangy rhubarb and sunsweet strawberries in this dessert, made fast with frozen pound cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- In 2-quart saucepan, cook rhubarb, granulated sugar and drink over medium heat 10 to 15 minutes, stirring occasionally, until rhubarb is tender and mixture is syrupy.
- Add 1 cup of the strawberries; cook and stir 1 to 2 minutes, mashing slightly. Remove from heat. Stir in remaining strawberries. Cool slightly. Refrigerate at least 1 hour until chilled.
- Just before serving, in medium bowl, beat whipping cream, powdered sugar and vanilla until stiff peaks form. In each of 8 parfait glasses, layer sauce, cake cubes and whipped cream; repeat layers. Serve immediately. If desired, garnish each serving with fresh strawberry slice.
Nutrition Facts : Calories 490, Carbohydrate 61 g, Cholesterol 100 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 45 g, TransFat 2 g
STRAWBERRY-RHUBARB FROZEN-YOGURT PARFAITS
Looking for a beautiful dessert? Then try these strawberry and rhubarb parfaits made using frozen yogurt.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Heat rhubarb and water to boiling in 2-quart saucepan. Boil 5 minutes, stirring occasionally; remove from heat. Stir in gelatin until dissolved. Boil 5 minutes longer, stirring constantly; remove from heat.
- Stir in strawberries. Serve sauce warm or cold, layering frozen yogurt and sauce in parfait glasses.
Nutrition Facts : Calories 235, Carbohydrate 54 g, Cholesterol 5 mg, Fiber 1 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 115 mg
STRAWBERRY AND RHUBARB PARFAITS
Categories Fruit Dessert Easter Low Fat Yogurt Low Sodium Strawberry Spring Chill Healthy Rhubarb Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Combine rhubarb, 1/2 cup water and sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Cook over medium heat until rhubarb is almost tender, stirring occasionally, about 7 minutes. Add strawberries and cook 3 minutes. Transfer to bowl. Refrigerate until cold, about 4 hours.
- Mix yogurt and vanilla extract in medium bowl. (Strawberry-rhubarb mixture and vanilla yogurt can be prepared 2 days ahead. Cover separately and chill.)
- In each of 8 wineglasses or goblets, layer scant 1/4 cup yogurt mixture, 1/2 teaspoon golden brown sugar and 1/4 cup strawberry-rhubarb mixture. Repeat layering. (Parfaits can be prepared 4 hours ahead. Cover and refrigerate.)
STRAWBERRY-RHUBARB PARFAITS
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
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.
FRESH STRAWBERRY AND RHUBARB SAUCE PARFAITS
Showcase the classic combo of tangy rhubarb and sunsweet strawberries in this dessert, made fast with frozen pound cake.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- In 2-quart saucepan, cook rhubarb, granulated sugar and drink over medium heat 10 to 15 minutes, stirring occasionally, until rhubarb is tender and mixture is syrupy.
- Add 1 cup of the strawberries; cook and stir 1 to 2 minutes, mashing slightly. Remove from heat. Stir in remaining strawberries. Cool slightly. Refrigerate at least 1 hour until chilled.
- Just before serving, in medium bowl, beat whipping cream, powdered sugar and vanilla until stiff peaks form. In each of 8 parfait glasses, layer sauce, cake cubes and whipped cream; repeat layers. Serve immediately. If desired, garnish each serving with fresh strawberry slice.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love