Strawberry Rhubarb Parfait Market to Table Dessert Bleecker June 18, 2015 Dessert, Vegetarian After my last article on how to make a fast simple market to table dinner, I bring you the follow up, market to table dessert! This is the perfect time of year to treat yourself to a homemade dessert. Some of my favorite desserts are ones with fruit but taking the effort to make a pie or tart at the end of the day is out of the question for me. So here is my solution, a spring fruit parfait. I highly suggest that you go to the farmer’s market for these ingredients rather than the supermarket. Once you’ve had farm grown strawberries you will never want to spend money on any other ones, these are sweeter, juicier and have way less of the white flavorless tops that you have to cut off and throw away. So pick up these ingredients and have a dessert ready to serve in less than 40 minutes. Strawberry Rhubarb Parfait Recipe with a vegan alternative! Ingredients 2 pints of ripe strawberries 3 stalks of rhubarb 1 tablespoon of coconut or granulated sugar 1 can of full fat coconut milk or 1 pint of heavy whipping cream Directions Strawberry Rhubarb Sauce Remove top leaves from washed strawberries and cut into halves or quarters or so that all of the pieces are about the same size. Slice the rhubarb stalks into ¼ inch pieces. Add strawberries and rhubarb to a saucepot with about 2 tablespoons of water. Place pot over low heat on the stove. Stir every few minutes. The berries and rhubarb will break down and become a sauce. If you’re getting market fresh berries they should be sweet enough that this sauce won’t need any additional sugar. It should be fully cooked down after about 15 minutes. At that point the sauce should coat the back of a spoon. Remove from heat and cover for 15 minutes to let thicken. Making the Whipped Cream (If using heavy whipping cream skip to the last step) Store the can of coconut milk in the fridge upside down over night. This way the fatty cream will be at the top of the can when you open it. Make sure not to shake the can before opening! Remove the cream off the top and add to a bowl with the coconut sugar. Using a whisk or a whisk attachment on a stand mixer whip together with coconut sugar until fluffy with stiff peaks. Assembly Layer strawberry sauce with whipped cream and any other preferred ingredient like crushed Oreo, fresh mint or nilla wafers into a pretty serving glass such as a champagne flute. Serve!
