Strawberry Rhubarb Parfait Recipe
Strawberry Rhubarb Parfait

Strawberry and rhubarb are winning partners. The sweetness of the berries balances perfectly the tartness of the sleek red and green stalks. This tempting duo has long starred in pies, tarts, crisps and crumbles, but the following recipe for Strawberry Rhubarb Parfaits could easily rival these classics as a delectable alternative.

Elegant yet simple to assemble, the parfaits are made by quickly cooking rhubarb with sugar, cornstarch and flavorings of orange and ginger until the mixture thickens. Then hulled and halved strawberries are stirred in. The resulting crimson-hued melange is layered in wine glasses alternately with whipped cream scented with mascarpone and vanilla.

The parfaits can be completely assembled several hours ahead, so there's no last minute work. A single recipe yields four very generous servings, but can be doubled for larger groups. I would offer these cold confections as the finale to a special meal or just invite friends for dessert and coffee and make them the piece de resistance.

Strawberry Rhubarb Parfait

Serves 4

Ingredients

  • 2 cups rhubarb (sliced crosswise into 1/2 inch pieces)
  • 3/4 cup granulated sugar
  • 1/4 cup fresh orange juice
  • 2 teaspoons grated orange zest
  • 4 teaspoons cornstarch
  • 1 1/2 teaspoons minced fresh ginger
  • 4 cups strawberries, hulled and halved (quartered if large)
  • 4 mint sprigs for garnish, optional
  • Mascarpone Cream
  • 1 cup heavy or whipping cream
  • 1/2 cup mascarpone
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla

Place rhubarb in a large, heavy, nonreactive saucepan. Add sugar, orange juice and zest, cornstarch, and ginger. Let mixture stand for 10 minutes.

Place saucepan over medium heat and stir and cook until sugar had dissolved. Continue to stir and cook until rhubarb is tender when pierced with a knife and mixture has thickened, 5 to 6 minutes.

Remove from heat and let rhubarb mixture stand for 5 minutes. Then stir in strawberries and toss until well combined. Rhubarb will start to break down as you toss the mixture. That's OK. Cool completely, cover with plastic wrap, and refrigerate until chilled, 20 to 30 minutes.

Beat cream with an electric mixer on medium high speed until soft peaks start to form, then add mascarpone, sugar and vanilla. Continue to beat mixture until just firm.

To assemble parfaits, use 4 medium large wine glasses. Spoon about 1/3 cup of the strawberry/rhubarb mixture into each glass and top with about 1/4 cup of the cream. Repeat this layering two more times in each glass. (Parfaits can be prepared 4 hours ahead; cover with plastic wrap and refrigerate.) If desired, garnish each parfait with a mint sprig.

Betty Rosbottom is a cooking school director and author of "Sunday Soup: A Year's Worth of Mouth-Watering, Easy-to-Make Recipes"

 

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Strawberry Rhubarb Parfait Recipe

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