Rhubarb Parfait
Prep: 30min
|
Servings: 4
|
Cook: 6h
A rhubarb parfait made with fresh ingredients from the parfait category. Try this and other recipes from Spoonsparrow!
Ingredients
- 125 g sugar
- 100 ml water
- 400 g rhubarb (washed, peeled, diced)
- 250 g crème fraîche
- 2 tbsp sugar
- 1 packet vanilla sugar
- 20 ml cherry brandy
- 100 g whipping cream
- Lemon balm
- powdered sugar
Instructions
-
1.
Boil the sugar with water, add the rhubarb, and simmer until tender; then let it cool completely.
-
2.
Whisk the crème fraîche with 2 tablespoons of sugar, vanilla sugar, and cherry brandy. Fold in half of the cooled rhubarb mixture and gently fold in stiffly whipped cream. Pour into a container lined with cling film and freeze for at least six hours.
-
3.
Slice the frozen parfait into rounds, arrange on a plate with remaining fresh rhubarb cubes, garnish with lemon balm, and dust with powdered sugar.
