Strawberryrhubarbparfait Recipes

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

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

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

STRAWBERRY-RHUBARB PARFAITS

Strawberry-Rhubarb Parfaits image

Categories Blender Fruit Dessert Low Fat Kid-Friendly Low Cal Frozen Dessert Strawberry Spring Healthy Rhubarb Simmer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Serves 8

Number Of Ingredients 5

Ingredients

1 1/2 pounds rhubarb stalks, trimmed and cut into 1-inch pieces
2 tablespoons confectioners' sugar
1 (10-ounce) package thawed frozen "lite" strawberries in syrup
2 tablespoons light corn syrup
1 1/2 pints low-fat superpremium vanilla ice cream, softened

Steps:

Preheat oven to 400°F.
Arrange rhubarb in 1 layer on a lightly oiled shallow (1-inch-deep) baking pan and sprinkle with confectioners sugar. Roast in middle of oven 30 minutes, or until very tender. Cool in pan on a rack.
Purée rhubarb in a blender, scraping down sides several times, until smooth and transfer to a bowl. Purée strawberries and corn syrup in blender. Force purée through a fine sieve into a bowl and discard seeds. Stir one third of rhubarb purée into strawberry purée.
Stir together remaining rhubarb purée and ice cream and freeze until firm enough to scoop, 1 to 2 hours.
Layer strawberry-rhubarb purée and ice-cream mixture in 8 (6-oz) stemmed glasses.
Serve immediately.

STRAWBERRY AND RHUBARB PARFAITS

Strawberry and Rhubarb Parfaits image

Categories Fruit Dessert Easter Low Fat Yogurt Low Sodium Strawberry Spring Chill Healthy Rhubarb Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

4 cups 1 1/2-inch pieces rhubarb
1/2 cup water
1/4 cup plus 2 tablespoons sugar
1 vanilla bean, split lengthwise
1 16-ounce basket fresh strawberries, hulled, thickly sliced
1 32-ounce container plain low-fat yogurt
2 1/2 teaspoons vanilla extract
8 teaspoons (packed) golden brown sugar

Steps:

Combine rhubarb, 1/2 cup water and sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Cook over medium heat until rhubarb is almost tender, stirring occasionally, about 7 minutes. Add strawberries and cook 3 minutes. Transfer to bowl. Refrigerate until cold, about 4 hours.
Mix yogurt and vanilla extract in medium bowl. (Strawberry-rhubarb mixture and vanilla yogurt can be prepared 2 days ahead. Cover separately and chill.)
In each of 8 wineglasses or goblets, layer scant 1/4 cup yogurt mixture, 1/2 teaspoon golden brown sugar and 1/4 cup strawberry-rhubarb mixture. Repeat layering. (Parfaits can be prepared 4 hours ahead. Cover and refrigerate.)

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