Rhubarb Rosewater Parfait
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 498
- Total Fat
- 22
- Saturated Fat
- 12
- Carbohydrates
- 56
- Dietary Fiber
- 6
- Sugar
- 45
- Protein
- 24
- Cholesterol
- 46
- Sodium
- 1341
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
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
Directions
- In a medium saucepan, combine the rhubarb, strawberries, lemon zest, juice, and sugar. Bring to a boil over medium heat, stirring every now and then. 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. Remove from the heat. Add the rosewater and stir. You can serve the compote warm or cold.
- In a small, nonstick skillet, melt the butter over medium heat. Add the sugar, cardamom, almonds, and a pinch of salt. Cook, tossing occasionally, until the almonds are toasted and the sugar caramelizes and sticks to the almonds.
- 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.
- 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).