Strawberry Rhubarb Parfait

Submitted by CountryLady

"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."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 6

ingredients

• 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

• Cream Layer

• 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

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).

Reviews

[lovestocook 6]

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.

 

[sugarpea]

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.