Strawberry And Rhubarb Parfaits Recipes

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FRESH STRAWBERRY AND RHUBARB SAUCE PARFAITS



Fresh Strawberry and Rhubarb Sauce Parfaits image

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

2 cups chopped fresh rhubarb
1 cup granulated sugar
1/4 cup cranberry-apple drink
3 cups sliced fresh strawberries
1 cup whipping cream
1 tablespoon powdered sugar
1 teaspoon vanilla
1 package (16 oz) frozen pound cake loaf, thawed, cubed

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

STRAWBERRY-RHUBARB PARFAITS



Strawberry-Rhubarb Parfaits image

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

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

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.

STRAWBERRY PARFAITS



Strawberry Parfaits image

Provided by Food Network Kitchen

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Hull and quarter 1 quart strawberries. Toss with 1 teaspoon sugar in a large bowl. Sprinkle a layer of gingersnap crumbs or graham cracker crumbs in the bottom of parfait glasses. Top with the berries. Mix 1 cup nonfat Greek yogurt with 2 tablespoons honey and 1/2 teaspoon cinnamon, then spoon over the berries.

STRAWBERRY-RHUBARB JAM WITH FROZEN YOGURT PARFAIT AND HOMEMADE WALNUT BRITTLE



Strawberry-Rhubarb Jam with Frozen Yogurt Parfait and Homemade Walnut Brittle image

Provided by Nancy Fuller

Categories     dessert

Time 3h15m

Yield 8 to 10 servings

Number Of Ingredients 15

Frozen Yogurt:
One 35.3-ounce container Greek yogurt
1/2 cup sugar
2 teaspoons cinnamon
1 teaspoon pure vanilla extract
Homemade Walnut Brittle:
1 stick (8 tablespoons) unsalted butter, cubed, plus 2 tablespoons for buttering the baking mat
2 1/2 cups sugar
1/2 cup light corn syrup
3 1/2 cups walnuts
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons salt
To assemble the parfaits:
2 cups strawberry-rhubarb jam

Steps:

  • For the frozen yogurt: Strain the yogurt through a fine-meshed strainer for 2 hours. Put the strained yogurt, the sugar, cinnamon and vanilla extract in a blender and blend until the ingredients are incorporated, about 2 minutes.
  • Transfer the yogurt mixture to an 8-inch square baking dish and freeze until firm, about 1 hour.
  • Meanwhile, make the homemade walnut brittle: Line a baking sheet with a silicone baking mat and grease it liberally with 2 tablespoons of butter.
  • Bring the sugar and corn syrup to a boil in a large saucepan over medium heat, stirring constantly. Attach a candy thermometer to the side of the saucepan and cook until the mixture reaches 240 degrees F, about 6 minutes. Stir in the walnuts and cook until the mixture becomes golden-brown and reaches 300 degrees F, about 5 more minutes.
  • Remove the saucepan from heat, and stir in 1 stick butter, the vanilla extract, baking soda and salt¿the mixture will come to a vigorous bubble, then it will settle. Stir until the butter is fully melted and pour onto the silicone baking mat. Let the brittle cool completely, about 30 minutes. Break apart before serving.
  • To assemble the parfaits: Add a large spoonful of jam to each parfait glass, then a scoop of Frozen Yogurt, and top with a few pieces of Homemade Walnut Brittle.

STRAWBERRY-RHUBARB FROZEN-YOGURT PARFAITS



Strawberry-Rhubarb Frozen-Yogurt Parfaits image

Looking for a beautiful dessert? Then try these strawberry and rhubarb parfaits made using frozen yogurt.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 20m

Yield 8

Number Of Ingredients 5

4 cups cut-up rhubarb
1/3 cup water
1/2 package (4-serving size) strawberry-flavored gelatin (1/4 cup)
1 cup chopped fresh or frozen (thawed) strawberries
1/2 gallon vanilla frozen yogurt

Steps:

  • Heat rhubarb and water to boiling in 2-quart saucepan. Boil 5 minutes, stirring occasionally; remove from heat. Stir in gelatin until dissolved. Boil 5 minutes longer, stirring constantly; remove from heat.
  • Stir in strawberries. Serve sauce warm or cold, layering frozen yogurt and sauce in parfait glasses.

Nutrition Facts : Calories 235, Carbohydrate 54 g, Cholesterol 5 mg, Fiber 1 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 115 mg

STRAWBERRY RHUBARB PARFAIT



Strawberry Rhubarb Parfait image

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

3/4 cup rhubarb, cut into 1 inch pieces
1 3/4 cups strawberries, quartered
1/2 lemon, zest of
1/2 cup granulated sugar
1 1/2 tablespoons cornstarch
1 cinnamon stick
1 cup heavy cream (35%)
1 -2 tablespoon icing sugar
1 tablespoon Grand Marnier or 1 tablespoon other orange-flavored liqueur (optional)
1/2 cup creme fraiche

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

STRAWBERRY RHUBARB CREAM



Strawberry Rhubarb Cream image

A friend gave me this recipe a long time ago. It's rich and creamy yet refreshing. I make this often in early summer when rhubarb is readily available. -Norma DesRoches, Warwick, Rhode Island

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2 servings.

Number Of Ingredients 6

1/2 cup chopped fresh or frozen rhubarb
2 tablespoons plus 1-1/2 teaspoons sugar, divided
1-1/2 teaspoons water
1/2 cup sliced fresh strawberries
1/3 cup heavy whipping cream, whipped
Additional sliced fresh strawberries, optional

Steps:

  • In a small saucepan, combine the rhubarb, 2 tablespoons sugar and water. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until tender, about 10 minutes. Transfer to a small bowl; cool to room temperature., Place strawberries and remaining sugar in a food processor; cover and process until pureed. Stir into rhubarb mixture. Fold in whipped cream. Spoon into 2 parfait glasses or dessert dishes. Cover and refrigerate until chilled. Garnish with additional berries if desired.

Nutrition Facts : Calories 217 calories, Fat 15g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 13mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.

STRAWBERRY AND RHUBARB PARFAITS



Strawberry and Rhubarb Parfaits image

Categories     Fruit     Dessert     Easter     Low Fat     Yogurt     Low Sodium     Strawberry     Spring     Chill     Healthy     Rhubarb     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

4 cups 1 1/2-inch pieces rhubarb
1/2 cup water
1/4 cup plus 2 tablespoons sugar
1 vanilla bean, split lengthwise
1 16-ounce basket fresh strawberries, hulled, thickly sliced
1 32-ounce container plain low-fat yogurt
2 1/2 teaspoons vanilla extract
8 teaspoons (packed) golden brown sugar

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.)

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