Prep 10 mins
Cook 20 mins
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.
Strawberry Rhubarb Compote
- 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
- 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).
Delicious. I used greek yogurt instead of creme fraiche. Also, I used crunched up almond biscotti as one of the layers. Will make again for sure. thanks for posting.
My first rhubarb of the season and this recipe turned out to be the perfect choice. I highly recommend using some of your favorite crumbled cookies between the layers as suggested. It was a nice foil for the almost-intense sweetness. Delightful presentation as well. I plan to use the rest of the compote on tomorrow's morning toast. It'd be great on ice cream, etc., etc.