Strawberry-Rhubarb Parfaits

1. 1

   Preheat oven to 400F.

2. 2

   Arrange rhubarb in 1 layer on a lightly oiled shallow (1-inch-deep) baking pan and sprinkle with confectioners sugar.

3. 3

   Roast in middle of oven 30 minutes, or until very tender.

4. 4

   Cool in pan on a rack.

5. 5

   Puree rhubarb in a blender, scraping down sides several times, until smooth and transfer to a bowl.

6. 6

   Puree strawberries and corn syrup in blender.

7. 7

   Force puree through a fine sieve into a bowl and discard seeds.

8. 8

   Stir one third of rhubarb puree into strawberry puree.

9. 9

   Stir together remaining rhubarb puree and ice cream and freeze until firm enough to scoop, 1 to 2 hours.

10. 10

    Layer strawberry-rhubarb puree and ice-cream mixture in 8 (6-oz) stemmed glasses.

11. 11

    Serve immediately.

No additional tips available.