RHUBARB-GINGERSNAP PARFAITS
Categories Milk/Cream Mixer Ginger Vegetable Dessert Quick & Easy Sherry Spring Chill Rhubarb Simmer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
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.
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 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.
FRESH STRAWBERRY AND RHUBARB SAUCE PARFAITS
Showcase the classic combo of tangy rhubarb and sunsweet strawberries in this dessert, made fast with frozen pound cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- In 2-quart saucepan, cook rhubarb, granulated sugar and drink over medium heat 10 to 15 minutes, stirring occasionally, until rhubarb is tender and mixture is syrupy.
- Add 1 cup of the strawberries; cook and stir 1 to 2 minutes, mashing slightly. Remove from heat. Stir in remaining strawberries. Cool slightly. Refrigerate at least 1 hour until chilled.
- Just before serving, in medium bowl, beat whipping cream, powdered sugar and vanilla until stiff peaks form. In each of 8 parfait glasses, layer sauce, cake cubes and whipped cream; repeat layers. Serve immediately. If desired, garnish each serving with fresh strawberry slice.
Nutrition Facts : Calories 490, Carbohydrate 61 g, Cholesterol 100 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 45 g, TransFat 2 g
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
PUMPKIN GINGERSNAP PARFAITS
Enjoy these lovely, light parfaits as an unforgettable finale to your holiday feast. The spiced rum adds a fun new flavor to the mix. -Lorri Hazen, Twin Falls, Idaho
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first seven ingredients; stir in rum if desired. Refrigerate, covered, for at least 2 hours., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form., Just before serving, spoon half of the pumpkin mixture into six parfait glasses. Top with half of the whipped cream and half of the crumbled cookies. Repeat layers.
Nutrition Facts : Calories 483 calories, Fat 35g fat (19g saturated fat), Cholesterol 102mg cholesterol, Sodium 196mg sodium, Carbohydrate 41g carbohydrate (23g sugars, Fiber 3g fiber), Protein 6g protein.
STRAWBERRY-RHUBARB PARFAITS
Categories Blender Fruit Dessert Low Fat Kid-Friendly Low Cal Frozen Dessert Strawberry Spring Healthy Rhubarb Simmer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 5
Steps:
- 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. Purée strawberries and corn syrup in blender. Force purée 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.
GINGERSNAP-AND-JAM PARFAITS
These quick parfaits have sophisticated flavors. Heavy cream is whipped with creme fraiche, vanilla, and spices. Crushed gingersnaps add texture, and red-currant jam (a Nordic staple) gives the dessert a little tang.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 20m
Yield Makes 4
Number Of Ingredients 9
Steps:
- Whisk together jam and lemon juice in a small bowl; set aside. Beat the creme fraiche, cream, sugar, vanilla, and spices with an electric mixer until mixture holds stiff peaks. Gently fold in 1 tablespoon jam mixture with a rubber spatula, creating red swirls.
- Layer 1 heaping tablespoon cream mixture, 1 tablespoon crushed cookies, and 1 tablespoon jam mixture in a small glass. Repeat layering; top with a dollop of cream mixture. Make 3 more parfaits. Refrigerate until ready to serve, up to 1 hour.
STEWED RHUBARB PARFAIT
Sliced rhubarb gets a quick cook on the stovetop and then stews in the fridge until it reaches peak scrumptiousness. Now it's ready for the parfaits!
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield 3 servings
Number Of Ingredients 6
Steps:
- Mix rhubarb, sugar and cinnamon in large saucepan. Stir in water. Cook and stir on medium-high heat 2 min. Remove from heat; cover. Let stand 3 min. or until rhubarb is tender.
- Refrigerate 1 hour or until completely cooled. Drain rhubarb mixture; discard liquid.
- Place 2 wafers in bottom of each of 3 parfait glasses; top each with 1/4 cup rhubarb mixture and 1 Tbsp. COOL WHIP. Repeat layers. Top with remaining wafers.
Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 95 mg, Carbohydrate 30 g, Fiber 3 g, Sugar 16 g, Protein 2 g
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
GINGERSNAP CRUMBLE PUMPKIN PARFAITS
Combine a can of pumpkin with vanilla ice cream, a dash of spice, and a little brown sugar for a rich and creamy dessert. The "Gingersnap Crumble" recipe is included. Cook time is freeze time.
Provided by Annacia
Categories Low Protein
Time 4h30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Prepare *Gingersnap Crumble,set aside.
- Place ice cream in refrigerator for 20 to 30 minutes or just until softened.
- In a large bowl combine pumpkin, brown sugar, pumpkin pie spice, and salt.
- Stir ice cream to soften; fold into pumpkin mixture.
- Cover and freeze 20 minutes or until pumpkin mixture holds its shape when heaped with a spoon.
- Spoon ice cream into parfait glasses; sprinkle with Gingersnap Crumble. Cover and freeze until firm (4 hours to 48 hours).
- Before serving, top with whipped cream (and a leaf pastry cutout if desired). Sprinkle with additional pumpkin pie spice.
- *Gingersnap Crumble: In a small bowl stir together 1-1/2 cups crushed gingersnaps (about 30 gingersnaps) and 1/4 cup melted butter. Stir just until crumbs are coated.
Nutrition Facts : Calories 402.4, Fat 23.1, SaturatedFat 13.2, Cholesterol 70.2, Sodium 428.2, Carbohydrate 46, Fiber 1.4, Sugar 22.3, Protein 4.9
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