Strawberry Rhubarb Parfait
  • 2 pounds rhubarb, chopped (be sure to discard any leafy bits)
  • 1/2 cup dark brown sugar
  • 1 cup white sugar
  • 1 teaspoon cinnamon
  • 1 cup whipping cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla
  • sliced and whole strawberries
  1. Combine rhubarb, cinnamon, and sugars in a small saucepan and cook over low heat with frequent stirring about 15 minutes until rhubarb is soft and a syrup has formed. Strain off rhubarb and reserve syrup for another purpose. Whip the cream with 2 tablespoons sugar and the vanilla to soft peaks. Layer rhubarb, whipped cream and sliced strawberries in alternating layers in fancy glasses, topping each with a whole strawberry.
Lovely caramel flavors meld pefectly with the vanilla whipped cream and tart berries. This was an instant hit at my house!