Strawberry-Rhubarb Parfaits |
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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 8 |
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For the prettiest parfaits, look for the reddest rhubarb possible at the supermarket or farmers market. Ingredients:
1 1/2 pounds rhubarb stalks, trimmed and cut into 1-inch pieces |
2 tablespoons confectioners' sugar |
1 (10-ounce) package thawed frozen lite strawberries in syrup |
2 tablespoons light corn syrup |
1 1/2 pints low-fat superpremium vanilla ice cream, softened |
Directions:
1. Preheat oven to 400°F.
2. Arrange rhubarb in 1 layer on a lightly oiled shallow (1-inch-deep) baking pan and sprinkle with confectioners sugar. Roast in middle of oven 30 minutes, or until very tender. Cool in pan on a rack.
3. Purée rhubarb in a blender, scraping down sides several times, until smooth and transfer to a bowl. Purée strawberries and corn syrup in blender. Force purée through a fine sieve into a bowl and discard seeds. Stir one third of rhubarb purée into strawberry purée.
4. Stir together remaining rhubarb purée and ice cream and freeze until firm enough to scoop, 1 to 2 hours.
5. Layer strawberry-rhubarb purée and ice-cream mixture in 8 (6-oz) stemmed glasses.
6. Serve immediately.
7. Cooks' notes: · Rhubarb may be roasted 1 day ahead. Cool and chill, covered. · Rhubarb and strawberry purées may be made 1 day ahead and chilled, covered.
8. Each serving has about 158 calories and 2 grams fat Nutritional analysis provided by Gourmet
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