This Rhubarb Parfait is a delicious, make in advance, dessert. You may add a couple of cooked ginger stem on top for decoration and a fresh mint leave that makes this dessert look “pro”.
First, here is the list of the different ingredients that you will need to prepare this Rhubarb Parfait that serves 6 people
- 1 pound (450g) rhubarb, chopped
- 60g or 1/4 cup caster sugar
- 2 tsp powdered gelatin like agar agar
- 4 oz (120g) biscuits, crushed
- 2 oz (60g) butter, melted
- 5 fl oz (150 ml ) double cream, whipped
- 3 Tbsp (45g) sour cream for decoration
Now, here are the few steps you will need to follow to make these Rhubarb Parfait with a Preparation and Cooling Time 20 + 2 hours
Put the rhubarb in a saucepan with 2 Tbsp water and the sugar. Bring to the boil, stir, cover, reduce heat and cook gently for 5 to 7 minutes. Remove the lid and boil rapidly for about 5 minutes, stirring occasionally until the rhubarb is pulpy.
Stir in the gelatin until dissolved and set to cool.
Mix the crushed biscuits with the melted butter. Press into the base flan dish or individual base dishes and chill to firm.
When the rhubarb is cold but not set, add the whipped cream and transfer to the flan case. Smooth the surface and chill.
Just before serving, spread the sour cream on top and dispose the cooked ginger stems with a mint leave for decoration and enjoy.
