RHUBARB PARFAIT
Steps:
- Prepare the rhubarb by putting it in a saucepan with the sugar and 1/4-cup/60 ml water. Bring to a simmer and cook until soft. If it seems too runny, simply leave on the heat, stirring, to let some of the liquid evaporate. Remove the pan from the heat and set aside.
- Beat the egg white to stiff peaks with the pinch of salt. Heat the sugar with 3 tablespoons of water to thread stage. Cook's Note: Which is just before it starts to color.
- With the beaters going, pour the sugar-water mixture into the beaten egg whites and continue beating until the stiff meringue is cooled. Meanwhile, beat the cream to peaks with the vanilla extract. Fold the two mixtures together.
- Spoon the rhubarb in the bottoms of 4 coupes. Top with parfait. Cover and refrigerate for a couple of hours before serving.
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Rafe Rafe
[email protected]This parfait is a great way to use up leftover rhubarb. I also added some fresh berries and it was delicious!
Habiba Youssef
[email protected]I wasn't sure how the rhubarb and yogurt would go together, but I was pleasantly surprised! The flavors complemented each other really well.
very cool
[email protected]This recipe was easy to follow and the parfait turned out great! I used frozen rhubarb and it worked perfectly.
tanvir mubarik
[email protected]I made this parfait for a brunch party and it was a hit! Everyone loved the bright pink color and the refreshing taste.
Devil Maycry
[email protected]This rhubarb parfait was a delightful treat! The combination of tangy rhubarb and creamy yogurt was perfect, and the crunch from the granola added a nice textural element.