Strawberry Rhubarb Parfait |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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:
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 |
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).
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