Total Time
30mins
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.

Ingredients Nutrition

Directions

  1. 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.
  2. Cook until rhubarb is soft and mixture thickens, about 8 to 10 minutes; cool completely& remove cinnamon stick.
  3. 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.
  4. Add icing sugar and increase speed to high; continue to whip cream into firm peaks.
  5. Fold crème fraiche and Grand Marnier into whipped cream.
  6. 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.
  7. 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.
  8. Divide the remaining 1/3 the cream equally on top of the strawberry compote mixture.
  9. Garnish each parfait with a whole strawberry, sprig of lemon balm and cookie (optional).
Most Helpful

5 5

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.

5 5

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.