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
STRAWBERRY PARFAITS
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 PARFAIT RECIPE
Strawberry parfait is a delightful summer dessert that can be made so quickly and easily with fresh fruit, cream, and amaretto-soaked biscotti.
Provided by Elaine Lemm
Categories Dessert
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- Place the amaretti biscuits in a plastic bag and gently crush using a rolling pin until they resemble coarse sand. Remove a couple of tablespoons and keep to the side for garnish. Spoon an even amount into the base of four glass dessert dishes or wine glasses. Press the crushed biscuit crumb firmly with the back of a spatula, then carefully, without disturbing the crumb, spoon over the amaretto. Pop the glasses into the refrigerator while you prepare the rest of the parfait.
- Wash, hull , and dry the strawberries.
- Choose three or four of the largest, well-shaped strawberries and slice as thinly as you can. Then, finely chop the remaining strawberries. Once the biscuit base is chilled, take the slices and lay evenly into the base and up the sides of the glasses in an even line. Repeat with a second row behind and overlapping with the previous fruit, reserving a few slices of strawberry for decoration. Fill the well in the middle of the sliced fruit with half of the chopped strawberries. Return the glasses to the refrigerator.
- Whip the cream, vanilla extract, and confectioners' sugar using a stand or hand mixer to create stiff peaks. Take care not to overwhip the cream, which can soon become over-stiff and will be hard to pipe into the glasses.
- Pipe the cream into each glass using a piping bag fitted with a large plain nozzle or layer using a spoon. Top with another layer of chopped strawberries and finish with more cream. Decorate with a few slices of strawberries and a little amaretti crumb.
- Serve. If the parfaits are not to be eaten immediately, cover each glass with plastic wrap and keep in the refrigerator. They are best eaten the same day.
Nutrition Facts : Calories 918 kcal, Carbohydrate 99 g, Cholesterol 101 mg, Fiber 4 g, Protein 8 g, SaturatedFat 28 g, Sodium 307 mg, Sugar 67 g, Fat 55 g, ServingSize Serves 2, UnsaturatedFat 0 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
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.
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