Recipes & How-To's
Rhubarb Parfaits

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.

Cook time

30 mins

Recipe Difficulty

Easy

Yield

Serves 6

Ingredients

  • 4 cups diced rhubarb
  • 1 cup granulated sugar
  • 1/2 tsp grated lemon peel
  • 1/2 tsp vanilla
  • 2 cups whipping cream
  • 1/2 cup icing sugar
  • 2/3 cup sour cream
  • 2 tbsp orange liqueur
  • 2/3 cup gingersnap crumbs

Directions

  1. Combine rhubarb, sugar and lemon peel in a non-reactive saucepan. Bring to a boil over medium heat, stirring constantly.
  2. 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.
  3. Transfer mixture to a blender; purée until smooth. Transfer mixture to a bowl. Stir in vanilla and cool completely.
  4. 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.
  5. 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.

Nutritional analysis per serving

*Ingredient not included in nutritional analysis.

578 Calories, 35.7 g fat, 3.8 g protein, 59.2 g carbohydrate, 1.7 g fibre, 103 mg sodium