Rhubarb is a summer season delight, a deal with to be loved in all kinds of baked goodies through the heat months, when the yard rhubarb patch is producing bundles of tangy and tart stalks.
The pure factor to do with considerable rhubarb is to make Strawberry Rhubarb Pie – we’ve acquired a fantastic recipe for that on our web site, when you’re .
However when you’re in search of one thing a bit completely different, our Rhubarb Parfaits should be tried to be believed. They’re creamy, wealthy and fruity, and that signature rhubarb tartness is accented by the sunshine spice of gingersnap. When you’re having company over (or when you’d identical to to deal with your self to one thing good for dessert), serve them in wine glasses to indicate off the colorful layered impact of the rhubarb and cream filling.
4 cups (1 L) diced rhubarb
1 cup (250 mL) sugar
1/2 tsp (2 mL) grated lemon peel
1/2 tsp (2 mL) vanilla
2 cups (500 mL) whipping cream
1/2 cup (125 mL) icing sugar
2/3 cup (150 mL) bitter cream
2 tbsp (25 mL) orange liqueur
2/3 cup (150 mL) gingersnap crumbs
Mix rhubarb, sugar and lemon peel in a nonreactive saucepan. Convey to a boil over medium warmth, stirring continually. Cut back warmth and simmer, stirring often, till rhubarb falls aside and combination is thickened, about 15 – 20 minutes. Take away from warmth and let stand for quarter-hour.
Switch combination to a blender; puree till easy. Switch combination to a
bowl. Stir in vanilla and funky fully.
Utilizing medium velocity of an electrical mixer, beat collectively whipping cream and icing sugar till tender peaks kind. Add bitter cream and liqueur; beat till stiff. Utilizing half of every, layer rhubarb combination, whipped cream combination and crumbs in 6 parfait glasses or wine goblets. Repeat layering with remaining rhubarb combination, whipped cream combination and crumbs. Cowl and refrigerate for not less than 1 hour or as much as 24 hours. Serves 6.
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