Rhubarb Rosewater Parfait Recipes

MAKE-AHEAD RHUBARB YOGURT PARFAITS

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.

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.

STRAWBERRY RHUBARB PARFAIT

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).

STRAWBERRY AND RHUBARB PARFAITS

Steps:

• Combine rhubarb, 1/2 cup water and sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Cook over medium heat until rhubarb is almost tender, stirring occasionally, about 7 minutes. Add strawberries and cook 3 minutes. Transfer to bowl. Refrigerate until cold, about 4 hours.
• Mix yogurt and vanilla extract in medium bowl. (Strawberry-rhubarb mixture and vanilla yogurt can be prepared 2 days ahead. Cover separately and chill.)
• In each of 8 wineglasses or goblets, layer scant 1/4 cup yogurt mixture, 1/2 teaspoon golden brown sugar and 1/4 cup strawberry-rhubarb mixture. Repeat layering. (Parfaits can be prepared 4 hours ahead. Cover and refrigerate.)