Rhubarb Rosewater Parfait (Aarti Sequeira) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 pound fresh or frozen rhubarb, cut into 1/2-inch pieces (see cook's note) |
1 pound fresh or frozen strawberries, halved |
1 lemon, zested |
2 teaspoons lemon juice |
1/2 cup sugar |
1 1/2 tablespoons rosewater |
1 tablespoon butter |
1 tablespoon sugar |
pinch ground cardamom |
1/3 cup sliced almonds |
kosher salt |
4 cups greek yogurt, for serving |
Directions:
1. 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.
2. 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.
3. 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.
4. 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).
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