Strawberry Rhubarb Frozen Yogurt Parfaits 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.

CHOCOLATE-RASPBERRY FROZEN YOGURT PARFAITS

Steps:

• In 4 parfait glasses or clear drinking glasses, layer half of the frozen yogurt, half of the raspberries and half of the cereal. Repeat layers.
• Serve immediately.

STRAWBERRY-RHUBARB FROZEN-YOGURT PARFAITS

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.

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

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.

RHUBARB ROSEWATER PARFAIT

Steps:

• In a medium saucepan, combine the rhubarb, strawberries, lemon zest, juice, and sugar. Bring to a boil over medium heat, stirring every now and then. Once the sugar has dissolved and the mixture is at a boil, turn it down to a simmer and cook until rhubarb is soft and falling apart, another 5 minutes. Remove from the heat. Add the rosewater and stir. You can serve the compote warm or cold.
• In a small, nonstick skillet, melt the butter over medium heat. Add the sugar, cardamom, almonds, and a pinch of salt. Cook, tossing occasionally, until the almonds are toasted and the sugar caramelizes and sticks to the almonds.
• To build a parfait, spoon 1 cup yogurt into 4 bowls, spoon about 1/2 cup of compote over the top, and sprinkle candied almonds to finish.
• Cook's Note: If you're using fresh rhubarb, peel the fibrous strings off the outside of the rhubarb using a paring knife (dip the knife under the top layer of the rhubarb stalk and peel down to the end of the stalk).

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-RHUBARB PARFAITS

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 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.)

RHUBARB FROZEN YOGURT

Steps:

• In a large saucepan, combine rhubarb and 3/4 cup sugar; let stand for 15 minutes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened, stirring frequently. Remove from the heat; cool completely. , Stir in the yogurt, orange juice, remaining sugar and food coloring if desired. Cover and refrigerate overnight., Freeze in an ice cream freezer according to manufacturer's directions. Transfer to a freezer container; freeze for 2-4 hours before serving.