Recipe courtesy of Laura Calder
Episode: The Retro Show
Rhubarb Parfait
Total:
2 hr 30 min
Active:
10 min
Yield:
4 servings
Level:
Intermediate
Total:
2 hr 30 min
Active:
10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 2 cups/300 g sliced rhubarb
  • 1/4 cup/55 g sugar
  • 1/4 cup plus 3 tablespoons water
  • 1 egg white
  • Pinch salt
  • 1/3 cup sugar
  • 2/3 cup/150 ml heavy cream
  • 1 teaspoon vanilla extract

Directions

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.

Categories:

IDEAS YOU'LL LOVE

Rhubarb Pie

Recipe courtesy of Zoe Francois

Rhubarb Water

Recipe courtesy of Laura Calder

Caviar Parfait

Recipe courtesy of Emeril Lagasse

Fruit Parfait

Recipe courtesy of Amy Cao

Mango Parfait

Recipe courtesy of Padma Lakshmi

Muesli Parfaits

Recipe courtesy of Ellie Krieger

Strawberry Rhubarb Slump

Rhubarb Crumble Bars

Recipe courtesy of Cooking Channel

Mostly Rhubarb Crisp

Recipe courtesy of Cooking Channel

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here