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
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 ROSEWATER PARFAIT
Provided by Aarti Sequeira
Time 30m
Yield 4 servings
Number Of Ingredients 12
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 RIPPLE SEMI-FREDDO
Make the most of seasonal rhubarb in this attractive make-ahead dinner party dessert with ginger cordial, double cream and meringue
Provided by Miriam Nice
Categories Dessert, Treat
Time 35m
Number Of Ingredients 8
Steps:
- Line a 900g loaf tin with baking parchment. Put the chopped rhubarb in a medium-sized saucepan with the caster sugar, ginger cordial and 2 tbsp water. Heat gently until the sugar has dissolved, then simmer for 10-15 mins or until the rhubarb is soft but still holds its shape. Pour into a heatproof jug and leave to cool.
- In a large bowl, whisk the egg whites with an electric hand whisk until stiff, then set aside. In another bowl, whisk the yolks with the icing sugar until they're pale and starting to thicken. Finally, in a third bowl, whip the double cream until thick. Fold the yolk mixture into the whipped cream until well combined, then fold in the egg whites and half of the broken meringues.
- Gently spoon a third of the cream mixture into the prepared tin and freeze for 20-30 mins or until just set (keeping the rest of the cream mixture in the fridge). Once it has set, take the tin out of the freezer and pour in half of the cooked rhubarb. Reserve a little of the cooked rhubarb for decorating later, if you like. Top with another third of the cream mixture and return to the freezer for another 30 mins. Once this layer has set, add the remaining rhubarb, followed by a final layer of cream. Cover with cling film and put it back in the freezer for 2 hrs to firm up.
- To serve, turn it out onto a serving plate and peel away the parchment. Decorate with any reserved rhubarb, the remaining meringue pieces and the crystallised ginger. Slice and serve immediately.
Nutrition Facts : Calories 286 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 26 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
STRAWBERRY RHUBARB PARFAIT
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
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
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