Rhubarb Parfait 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 ROSEWATER PARFAIT



Rhubarb Rosewater Parfait image

Provided by Aarti Sequeira

Time 30m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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).

RHUBARB PARFAIT



Rhubarb Parfait image

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 4 servings

Number Of Ingredients 8

2 cups/300 g sliced rhubarb
1/4 cup/55 g sugar
1/4 cup plus 3 tablespoons water
1 egg white
Pinch salt
1/3 cup sugar
2/3 cup/150 ml heavy cream
1 teaspoon vanilla extract

Steps:

  • Prepare the rhubarb by putting it in a saucepan with the sugar and 1/4-cup/60 ml water. Bring to a simmer and cook until soft. If it seems too runny, simply leave on the heat, stirring, to let some of the liquid evaporate. Remove the pan from the heat and set aside.
  • Beat the egg white to stiff peaks with the pinch of salt. Heat the sugar with 3 tablespoons of water to thread stage. Cook's Note: Which is just before it starts to color.
  • With the beaters going, pour the sugar-water mixture into the beaten egg whites and continue beating until the stiff meringue is cooled. Meanwhile, beat the cream to peaks with the vanilla extract. Fold the two mixtures together.
  • Spoon the rhubarb in the bottoms of 4 coupes. Top with parfait. Cover and refrigerate for a couple of hours before serving.

STRAWBERRY RHUBARB PARFAIT



Strawberry Rhubarb Parfait image

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.

Provided by CountryLady

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 309.6, Fat 22.2, SaturatedFat 13.7, Cholesterol 81.5, Sodium 23.9, Carbohydrate 28.1, Fiber 1.1, Sugar 22.8, Protein 1.6

FRESH STRAWBERRY AND RHUBARB SAUCE PARFAITS



Fresh Strawberry and Rhubarb Sauce Parfaits image

Showcase the classic combo of tangy rhubarb and sunsweet strawberries in this dessert, made fast with frozen pound cake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 8

Number Of Ingredients 8

2 cups chopped fresh rhubarb
1 cup granulated sugar
1/4 cup cranberry-apple drink
3 cups sliced fresh strawberries
1 cup whipping cream
1 tablespoon powdered sugar
1 teaspoon vanilla
1 package (16 oz) frozen pound cake loaf, thawed, cubed

Steps:

  • In 2-quart saucepan, cook rhubarb, granulated sugar and drink over medium heat 10 to 15 minutes, stirring occasionally, until rhubarb is tender and mixture is syrupy.
  • Add 1 cup of the strawberries; cook and stir 1 to 2 minutes, mashing slightly. Remove from heat. Stir in remaining strawberries. Cool slightly. Refrigerate at least 1 hour until chilled.
  • Just before serving, in medium bowl, beat whipping cream, powdered sugar and vanilla until stiff peaks form. In each of 8 parfait glasses, layer sauce, cake cubes and whipped cream; repeat layers. Serve immediately. If desired, garnish each serving with fresh strawberry slice.

Nutrition Facts : Calories 490, Carbohydrate 61 g, Cholesterol 100 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 45 g, TransFat 2 g

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

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.

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