MAKE-AHEAD RHUBARB YOGURT PARFAITS
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
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 PARFAIT
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.
RHUBARB PARFAITS
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
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
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.
More about "rhubarb gingersnap parfaits recipes"
RHUBARB YOGURT GINGER GRANOLA PARFAIT - NOSHING WITH …
Web Mar 29, 2021 Bring to a boil over medium heat, stirring constantly. Cover and simmer gently for about 10 min. The rhubarb will begin to soften. Uncover and continue to cook another 7 to 10 min. Remove from heat. …
From noshingwiththenolands.com
From noshingwiththenolands.com
See details
RHUBARB GINGERSNAP PARFAITS - THIBEAULTSTABLE.COM
Web Apr 19, 2016 PRINT RECIPE. Rhubarb-Gingersnap Parfaits. Adapted from Gourmet April 2001. 1-1/2 pounds rhubarb (Six large stalks) 1/2 cup granulated sugar. 1 cup heavy cream. 3 tablespoons powdered sugar. 1 …
From thibeaultstable.com
From thibeaultstable.com
See details
20 BEST PARFAIT RECIPES - INSANELY GOOD
Web Jun 28, 2022 Rhubarb Gingersnap Parfaits Looking for a new rhubarb dessert? Have I got the recipe for you! Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox! These …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
See details
RHUBARB-GINGERSNAP PARFAITS - PARADE: ENTERTAINMENT, …
Web May 1, 2013 40min Cook Time 4 Servings Ingredients 1 lb fresh rhubarb, finely chopped, or ¾ lb frozen rhubarb (do not thaw) ½ cup granulated sugar ¾ cup chilled heavy cream …
From parade.com
Servings 4Total Time 40 minsEstimated Reading Time 50 secs
From parade.com
Servings 4Total Time 40 minsEstimated Reading Time 50 secs
See details
RHUBARB GINGERSNAP PARFAITS - REVIEW BY GOLDY7 - ALLRECIPES.COM
Web Dec 26, 2007 Create a profile + — Go. Meal Type Appetizers & Snacks
From allrecipes.com
From allrecipes.com
See details
BEST RHUBARB PARFAIT RECIPES | FOOD NETWORK CANADA
Web Jul 14, 2010 Directions. Step 1. 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 …
From foodnetwork.ca
From foodnetwork.ca
See details
RHUBARB-GINGERSNAP PARFAITS RECIPE | EAT YOUR BOOKS
Web Rhubarb-gingersnap parfaits from The Best of Gourmet 2002: Featuring the Flavors of Paris by Gourmet Magazine Editors. Shopping List; Ingredients; Notes (0) Reviews (0) ...
From eatyourbooks.com
From eatyourbooks.com
See details
RHUBARB GINGERSNAP PARFAITS RECIPE - COOKSRECIPES.COM
Web 1/3 cup sour cream 1 tablespoon sherry 8 gingersnaps, finely ground (6 tablespoons) Cooking Directions: If using fresh rhubarb, trim and finely chop. Cook rhubarb and …
From cooksrecipes.com
From cooksrecipes.com
See details
RHUBARB GINGER YOGURT PARFAITS | CANADIAN LIVING
Web Mar 28, 2012 Bake in 300?F (150?C) oven until golden, 25 to 30 minutes. Let cool on pan on rack. Crumble with fingers into small clusters. (Make-ahead: Store in airtight container …
From canadianliving.com
From canadianliving.com
See details
RHUBARB GINGER YOGURT PARFAITS | CANADIAN LIVING
Web Mar 28, 2012 %RDI. Iron 22.0; Folate 18.0; Calcium 37.0; Vitamin A 4.0; Vitamin C 40.0; Method. Almond Ginger Granola: In bowl, toss together oats, almonds, brown sugar and …
From preview.canadianliving.com
From preview.canadianliving.com
See details
THIBEAULT'S TABLE: RHUBARB GINGERSNAP PARFAITS
Web PRINT RECIPE. Rhubarb-Gingersnap Parfaits. Adapted from Gourmet April 2001. 1-1/2 pounds rhubarb (Six large stalks) 1/2 cup granulated sugar. 1 cup heavy cream. 3 tablespoons powdered sugar. 1 tablespoon vanilla. Gingersnap Cookies finely ground (about 1/2 cup) Cut rhubarb into 1/4 inch pieces. In a heavy sauce pan cook the
From thibeaultstable.blogspot.com
From thibeaultstable.blogspot.com
See details
RHUBARB PARFAITS WITH GINGERSNAP CRUMBLE – ORACIBO
Web In a medium saucepan, cook the rhubarb & 1/3 cup of sugar over medium heat for about 15 minutes, or until the rhubarb has softened. Cool to room temperature. Melt the butter in …
From oracibo.com
From oracibo.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love