Rhubarb Gingersnap Parfaits Recipes

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RHUBARB PARFAITS



RHUBARB PARFAITS image

These light desserts are perfect for summer rhubarb season. They're made with layers of puréed rhubarb, flavoured whipped cream and gingersnap crumbs.

Categories     Desserts and Baking

Yield Serves 6.

Number Of Ingredients 9

4 cups diced rhubarb
1 cup granulated sugar
1/2 tsp grated lemon peel
1/2 tsp vanilla
2 cups whipping cream
1/2 cup icing sugar
2/3 cup sour cream
2 tbsp orange liqueur
2/3 cup gingersnap crumbs

Steps:

  • Combine rhubarb, sugar and lemon peel in a non-reactive saucepan. Bring to a boil over medium heat, stirring constantly.
  • Reduce heat and simmer, stirring occasionally, until rhubarb falls apart and mixture is thickened, about 15 - 20 minutes. Remove from heat and let stand for 15 minutes.
  • Transfer mixture to a blender; purée until smooth. Transfer mixture to a bowl. Stir in vanilla and cool completely.
  • Using medium speed of an electric mixer, beat together whipping cream and icing sugar until soft peaks form. Add sour cream and liqueur; beat until stiff.
  • Using half of each, layer rhubarb mixture, whipped cream mixture and crumbs in 6 parfait glasses or wine goblets. Repeat layering with remaining rhubarb mixture, whipped cream mixture and crumbs. Cover and refrigerate for at least 1 hour or up to 24 hours.

Nutrition Facts : Calories 578 Calories, 35.7 g fat, 3.8 g protein, 59.2 g carbohydrate, 1.7 g fibre, 103 mg sodium

RHUBARB-GINGERSNAP PARFAITS



Rhubarb-Gingersnap Parfaits image

Categories     Milk/Cream     Mixer     Ginger     Vegetable     Dessert     Quick & Easy     Sherry     Spring     Chill     Rhubarb     Simmer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

1 pound fresh or 3/4 pound frozen rhubarb (do not thaw)
1/2 cup granulated sugar
3/4 cup chilled heavy cream
3 tablespoons confectioners sugar
1/3 cup sour cream
1 tablespoon Sherry
8 gingersnaps, finely ground (6 tablespoons)

Steps:

  • If using fresh rhubarb, trim and finely chop.
  • Cook rhubarb and granulated sugar in a wide 3- to 4-quart heavy saucepan over moderately high heat, stirring constantly, until rhubarb begins to give off juices. Reduce heat and simmer, stirring frequently, until rhubarb falls apart and is reduced to about 1 1/2 cups, about 20 minutes.
  • Transfer rhubarb to a metal bowl set in a larger bowl of ice and cold water and chill, stirring occasionally, until cold, about 5 minutes.
  • Beat heavy cream and confectioners sugar in a bowl with an electric mixer until it just holds stiff peaks. Add sour cream and Sherry and beat until it returns to stiff-peak stage.
  • Decoratively layer 1/3 cup rhubarb, 1/2 cup whipped cream, and 1 1/2 tablespoons gingersnap crumbs in each of 4 (6-ounce) stemmed glasses (there will be a little rhubarb left over). Chill until ready to serve.

MAKE-AHEAD RHUBARB YOGURT PARFAITS



Make-Ahead Rhubarb Yogurt Parfaits image

Forget making breakfast every morning! Meal prep on Sunday and have breakfasts for the whole week! I like to use cinnamon-flavored graham crackers for extra flavor.

Provided by France C

Categories     Desserts     Specialty Dessert Recipes

Time 35m

Yield 5

Number Of Ingredients 7

2 ½ cups chopped rhubarb
¼ cup water
1 pinch salt
¼ cup honey
1 ¼ cups graham cracker crumbs
1 (32 ounce) container vanilla Greek yogurt
5 tablespoons crushed walnuts

Steps:

  • Combine rhubarb, water, and salt in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until rhubarb has broken down, 6 to 8 minutes. Mix in honey and continue stirring until mixture has thickened, 2 to 3 minutes. Remove from heat.
  • Line five 12- to 16-ounce jars in an assembly-line fashion. Place 2 tablespoons of the rhubarb mixture into the bottom of each jar. Top each with 2 tablespoons cracker crumbs and 2/3 cup yogurt in that order. Divide remaining rhubarb mixture and cracker crumbs over parfaits and top each with 1 tablespoon crushed walnuts. Seal jars and refrigerate until ready to eat.

Nutrition Facts : Calories 377.4 calories, Carbohydrate 41.1 g, Cholesterol 24 mg, Fat 15.9 g, Fiber 2.2 g, Protein 19.2 g, SaturatedFat 7.2 g, Sodium 225.6 mg, Sugar 28.5 g

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