Rhubarb-raspberry parfait
Oh yay, the rhubarb is here, the rhubarb is here!!! Love this pretty red vegetable so darn much! This easy peasy dessert comes together quickly and is always a hit.
This sauce is also delicious served over a scoop of vanilla ice cream or pound cake.
XO, km
THE DISH:
Rhubarb-raspberry parfait | serves 4
THE STUFF:
2 cups chopped rhubarb (about 2 stalks)
1 pint raspberries, plus extra for garnish
1/2 cup + 1 tbsp sugar
2 Tbsp water
6 meringue cookies
2 cups heavy cream
THE HOW-TO:
Put the rhubarb, raspberries, 1/2 cup sugar and water into a saucepan over medium-high heat. Stir occasionally until the rhubarb breaks down and turns “Jammy”, about 15 minutes. The sauce will thicken as it cools.
Whipped cream: In a large metal bowl, whip the cream until soft peaks form. Add 1 tbsp sugar and whip until stiff peaks form
ASSEMBLY: In a serving dish (I love clear so you can see the layers - small mason jars work great!) layer: whipped cream, rhubarb-raspberry sauce, meringue cookies, whipped cream, rhubarb-raspberry sauce. Top with a few whole berries and serve at once!