Strawberry-Rhubarb Parfaits Recipe

December 26, 2008 in Recipes by danky

Active time: 45 min Start to finish: 2 3/4 hr


For the prettiest parfaits, look for
the reddest rhubarb possible at the supermarket or farmers market.

Serves 8.

INGREDIENTS

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

    DIRECTIONS

    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.
    3Pur
e strawberries and corn syrup in blender. Force pur
e 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.


    Cooks’ notes:
    • Rhubarb may be roasted 1 day ahead. Cool and chill, covered.


    • Rhubarb and strawberry purées may be made 1 day ahead and chilled, covered.

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