Rhubarb-Berry Parfait
From Lori, Yorkville CSAA layer or two of tangy rhubarb makes this dessert just a little out of the ordinary. This recipe calls for vanilla ice cream and blueberries, but any other fruit and any flavor icecream, sherbet, or yogurt will also work.
Ingredients
- 1 pint vanilla ice cream, slightly soft
- 1/2 cup stewed rhubarb click here for recipe
- 1 cup fresh blueberries
- 2 TBS chopped mint optional
- 2 TBS shredded coconut optional
- 2 TBS toasted almond slices optional
Instructions
- Pack 2 tablespoons of ice cream into the bottom of each of four tall parfait glasses. Add a layer of stewed rhubarb, top with another layer of ice cream, then a layer of blueberries, and a final layer of ice cream. Sprinkle with any or all of the optional ingredients.
- If you’re not serving immediately, return to freezer but remove about 15 minutes before serving,
Notes
Variations: These parfaits can also be made with nearly-raw rhubarb. Dice a stalk of rhubarb to make ½ cup, put it in a glass bowl and microwave on high for 1 minute. Then add 2 tablespoons sugar and allow to macerate for about an hour; use this instead of the stewed rhubarb.