Rhubarb Rosewater Parfait Recipe

Name: Rhubarb Rosewater Parfait
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh or frozen rhubarb, cut into 1/2-inch pieces (see Cook's Note); 1 pound fresh or frozen strawberries, halved; 1 lemon, zested; 2 teaspoons lemon juice; 1/2 cup sugar; 1 1/2 tablespoons rosewater; 1 tablespoon butter; 1 tablespoon sugar; Pinch ground cardamom; 1/3 cup sliced almonds; Kosher salt; 4 cups Greek yogurt, for serving

Servings: persons

1 pound fresh or frozen rhubarb, cut into 1/2-inch pieces (see Cook's Note)
1 pound fresh or frozen strawberries, halved
1 lemon, zested
2 teaspoons lemon juice
1/2 cup sugar
1 1/2 tablespoons rosewater
1 tablespoon butter
1 tablespoon sugar
Pinch ground cardamom
1/3 cup sliced almonds
Kosher salt
4 cups Greek yogurt, for serving

1
In a medium saucepan, combine the rhubarb, strawberries, lemon zest, juice, and sugar.
2
Bring to a boil over medium heat, stirring every now and then.
3
Once the sugar has dissolved and the mixture is at a boil, turn it down to a simmer and cook until rhubarb is soft and falling apart, another 5 minutes.
4
Remove from the heat.
5
Add the rosewater and stir.
6
You can serve the compote warm or cold.
7
In a small, nonstick skillet, melt the butter over medium heat.
8
Add the sugar, cardamom, almonds, and a pinch of salt.
9
Cook, tossing occasionally, until the almonds are toasted and the sugar caramelizes and sticks to the almonds.
10
To build a parfait, spoon 1 cup yogurt into 4 bowls, spoon about 1/2 cup of compote over the top, and sprinkle candied almonds to finish.
11
Cook's Note: If you're using fresh rhubarb, peel the fibrous strings off the outside of the rhubarb using a paring knife (dip the knife under the top layer of the rhubarb stalk and peel down to the end of the stalk).

482

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Calories

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Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound fresh or frozen rhubarb, cut into 1/2-inch pieces (see Cook's Note), 1 pound fresh or frozen strawberries, halved, 1 lemon, zested, 2 teaspoons lemon juice, and more.

Yes, Rhubarb Rosewater Parfait falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Rosewater Parfait

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