Rhubarb-Berry Parfait

From Lori, Yorkville CSA

A 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.

Print Recipe

Prep Time 5

Cook Time 0

If you have not prepared the stewed rhubarb 40

Course Dessert

Cuisine American

Servings 4 servings

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.

Keyword 5 ingredients or fewer, budget-friendly, desserts, entertaining, fruit, gluten free, make ahead, no-cook, quick, sneaking veggies!, vegetarian