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Epicurious

Strawberry-Rhubarb Parfaits

For the prettiest parfaits, look for the reddest rhubarb possible at the supermarket or farmers market.

Cooks' notes:

· Rhubarb may be roasted 1 day ahead. Cool and chill, covered.

· Rhubarb and strawberry purées may be made 1 day ahead and chilled, covered.

Recipe information

  • Total Time

    2 3/4 hr

  • Yield

    Serves 8

Ingredients

1 1/2 pounds rhubarb stalks, trimmed and cut into 1-inch pieces
2 tablespoons confectioners' sugar
1 (10-ounce) package thawed frozen "lite" strawberries in syrup
2 tablespoons light corn syrup
1 1/2 pints low-fat superpremium vanilla ice cream, softened

Preparation

  1. Step 1

    Preheat oven to 400°F.

    Step 2

    Arrange rhubarb in 1 layer on a lightly oiled shallow (1-inch-deep) baking pan and sprinkle with confectioners sugar. Roast in middle of oven 30 minutes, or until very tender. Cool in pan on a rack.

    Step 3

    Purée rhubarb in a blender, scraping down sides several times, until smooth and transfer to a bowl. Purée strawberries and corn syrup in blender. Force purée through a fine sieve into a bowl and discard seeds. Stir one third of rhubarb purée into strawberry purée.

    Step 4

    Stir together remaining rhubarb purée and ice cream and freeze until firm enough to scoop, 1 to 2 hours.

    Step 5

    Layer strawberry-rhubarb purée and ice-cream mixture in 8 (6-oz) stemmed glasses.

    Step 6

    Serve immediately.

Nutrition Per Serving

Each serving has about 158 calories and 2 grams fat
#### Nutritional analysis provided by Gourmet
TagsParfaitFrozen DessertDessertFruit DessertStrawberryBerryFruitRhubarbGluten FreeNut FreeEasy5 Ingredients or FewerRoastBlenderSummerGourmet
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