Ingredients for Strawberry Rhubarb Parfait
- 2 cups chopped rhubarb
- 2 cups sliced strawberries
- Lemon, Zest Of
- Granulated Sugar
- 2 tablespoons cornstarch
- 1 cinnamon stick
- Heavy Cream
- 1/4 cup powdered sugar
- 1 tablespoon Grand Marnier (or other orange liqueur, optional)
- Creme Fraiche
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How to Make Strawberry Rhubarb Parfait
- **Make the Strawberry Rhubarb Compote:** In a medium saucepan over medium-low heat, combine 2 cups chopped rhubarb, 2 cups sliced strawberries, 1 cinnamon stick, 1/2 cup granulated sugar, 2 tablespoons cornstarch, and the zest of 1 lemon.
- Stir occasionally to prevent burning.
- Cook until the rhubarb is soft and the mixture has thickened, about 8-10 minutes.
- Remove from heat, let cool completely, and remove the cinnamon stick.
- **Whip the Cream:** In a chilled bowl of a stand mixer fitted with a whisk attachment, beat 2 cups cold heavy cream until soft peaks form.
- Gradually add 1/4 cup powdered sugar and increase the speed to high.
- Continue beating until stiff peaks form.
- Gently fold in 1/2 cup crème fraîche and 1 tablespoon Grand Marnier (if using).
- **Assemble the Parfaits:** Divide 1/3 of the whipped cream equally among 6 parfait glasses.
- Top with half of the strawberry rhubarb compote.
- Add another 1/3 of the whipped cream.
- Layer with the remaining strawberry rhubarb compote.
- Top with the final 1/3 of the whipped cream.
- Sprinkle crushed amaretti cookies over the top of each parfait.
- Garnish each parfait with a whole strawberry and a sprig of lemon balm.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
91g
Fat
68g
Carbs
9g
