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Yields or Serves:
Rating:
[Total: 3 Average: 5/5]
Welcome back spring and thanks for bringing rhubarb with you. No parfait cups? No problem – use stemmed wine glasses instead.
- 3/4 Pound Rhubarb (Sliced)
- 2/3 Cup Sugar
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Orange Zest
- 1 Cup Heavy Cream (Whipped)
- In medium-size skillet, cook rhubarb and sugar over a medium-high heat for 8 minutes until rhubarb is soft. Stir in vanilla and orange zest. Transfer to bowl, cover with plastic wrap and place in refrigerator for 2 hours.
- Remove from refrigerator. Reserve 1/4 cup rhubarb mixture.
- Gently swirl remaining rhubarb into whipped cream.
- Divide among 4 parfait cups. Top with reserved rhubarb.
- Serve immediately.
- Serves 4
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen