Recipe courtesy of Laura Calder
Save Recipe Print
Total:
2 hr 30 min
Prep:
10 min
Inactive:
2 hr 10 min
Cook:
10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Prepare the rhubarb by putting it in a saucepan with the sugar and 1/4-cup/60 ml water. Bring to a simmer and cook until soft. If it seems too runny, simply leave on the heat, stirring, to let some of the liquid evaporate. Remove the pan from the heat and set aside.

Beat the egg white to stiff peaks with the pinch of salt. Heat the sugar with 3 tablespoons of water to thread stage. Cook's Note: Which is just before it starts to color.

With the beaters going, pour the sugar-water mixture into the beaten egg whites and continue beating until the stiff meringue is cooled. Meanwhile, beat the cream to peaks with the vanilla extract. Fold the two mixtures together.

Spoon the rhubarb in the bottoms of 4 coupes. Top with parfait. Cover and refrigerate for a couple of hours before serving.

Get the Recipe

Over-the-Top Snickers Dessert

Get that classic Snickers flavor in every bite of this over-the-top pie.

IDEAS YOU'LL LOVE

Yogurt and Fruit Parfaits

Recipe courtesy of Rachael Ray

Rhubarb Rosewater Parfait

Recipe courtesy of Aarti Sequeira

Strawberry-Rhubarb Jam with Frozen Yogurt Parfait and Homemade Walnut Brittle

Recipe courtesy of Nancy Fuller

Fruitcake Parfaits

Recipe courtesy of Food Network Kitchen

Espresso Parfait

Recipe courtesy of Claudia Fleming

Chestnut Parfait

Recipe courtesy of Daisuke Utagawa

Cheesecake Parfaits

Recipe courtesy of Paula Deen

Crab Parfait

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword