Tart rhubarb and ripe strawberries stacked between layers of fresh fluffy whipped cream make this springtime dessert the perfect ending to any dinner.
Springtime lends itself to a lot of really great flavors, including rhubarb. It's rich and tart flavor is often sweetened by other fruit, most often strawberries. Strawberry-rhubarb pie is a very common springtime dessert - but in this recipe - I ditch the pie crust for a parfait. Why? I've not yet mastered the art of baking a pie crust. Don't judge me, please. Pie baking and perfection is on my list of things to work on as part of this Family to Table journey! My daughters love this recipe - mainly for the fresh whipped cream. I love this recipe because nearly all of the ingredients can be purchased at your local farmers market.
I've put an * by the items I can purchase at my Illinois farmers market.
1 pound rhubarb, stalks cut into about 1/2 inch pieces*
1 pound strawberries, stems removed and berries sliced*
1/4 cup honey*
1 cup heavy whipping cream
1 cup cold water
1/4 cup crumbled honey-vanilla granola (optional garnish)*
Combine the rhubarb and the water in a saucepan and bring to a boil. Once boiling, reduce heat to a simmer and cook until the rhubarb is fork-tender.
Next, add all but a handful of the strawberries to the saucepan. You'll save those for garnish! Now stir in the honey and continue to simmer for another five minutes.
Grab a masher and coarsely mash the fruit mixture. Sneak a taste of the fruit mixture and feel free to add a little more honey (if you think it's not yet sweet enough).
Pour the mixture into a glass dish and set aside to cool. Once cooled, put a lid on the dish or cover in saran wrap and chill in the fridge.
Whip the cream until soft peaks form.
Grab your parfait dishes, preferably glass ones so you can see the layers of yumminess, and alternate between a layer of the fruit mixture and a layer of the whipped cream. Garnish with sliced strawberries and an optional sprinkle of crumbled honey granola.
Serve immediately and enjoy!
Serving size: varies depending on the size of parfait dishes you plan to use