Rhubarb Parfait
Rhubarb is back in season! And I couldn’t be happier. I used to have it all the time when I was growing up, thanks to my mom. She’d cook it up on the stove with some strawberries and we’d eat it by the bowlful. I always loved the tart flavor of the rhubarb, but when combined with the strawberries it made for one of my favorite after-school-snacks. And it still is.
There are few things I wait for when it comes to produce: heirloom tomatoes, blood oranges, apricots, peaches and rhubarb. Once those items show up at the farmer’s market I buy them every week until they disappear. Sure, I can probably get most of these things at the grocery store, but nothing compares to fresh produce. It tastes better, it looks better and it usually cooks better.
While rhubarb season officially starts in April, some farmers are starting to see their crops produce now thanks to the chilly weather. This of course makes me a very happy Kitchy Cooker. It means I get one of my favorite vegetables early. That’s right, it’s a vegetable which was originally used in China for medicinal purposes. These days though, most people use it for pies or cobblers which is why it’s affectionately referred to as the “pie plant”. Since there are plenty of rhubarb pie recipes out there, I opted for something a little different, but just as tasty: the parfait.
The great thing about parfaits is that each one is its own entity. I don’t know about you, but I’m always concerned if I’ll have enough pie for everyone, so I end up cutting slivers just to make sure all my guests get a taste. But with parfaits, each person has their own cup. It’s also not nearly as sweet as a pie. I mean there’s only a third of a cup of sugar in here, so it’s a pretty healthy treat. But the best thing about this recipe is how versatile it is. While it is a light spring dessert, you don’t have to wait until after dinner to enjoy it. If you use plain or vanilla yogurt instead of whipped cream, this parfait turns into a delicious breakfast or brunch treat.
But why should you be forced to choose when to partake? Since rhubarb is usually around until at least July, there’s plenty of time to indulge in these parfaits for both breakfast and dessert. You could even have them twice in one day. Hey, I won’t tell if you won’t.
Rhubarb Parfait
Ingredients:
- 1 pound rhubarb cut into 1/2-inch pieces
- 1/4 cup water
- 1/3 cup sugar
- 2 cups strawberries, hulled and chopped
- 2 cups your favorite granola
- 1 cup whipping cream or vanilla yogurt
Directions:
- Place chopped rhubarb, water and sugar in a large saucepan and cook over medium-low heat, stirring frequently, until rhubarb is tender, about 20 minutes. Stir in the strawberries and let cook for another 5 minutes. Remove from heat and let cool.
- To make the parfaits: Spoon about a quarter cup of the strawberry/rhubarb mixture into 4 clear glasses. Layer a quarter cup of granola on top of the rhubarb. Repeat the layering once more with both the rhubarb mixture and the granola. Spoon a dollop of whipped cream or yogurt on top and serve.
