These easy and delicious individual desserts can be made up to 24 hours ahead. Serve them at festive dinners, intimate lunches or at family meals just to show you really care! Use wine glasses if parfait glasses are not available. Served topped with extra whipped cream and toasted almonds, if desired.
Chilling time: 3 hours
Preparation Time:
Cooking Time:
Portions: 8
Ingredients
- 1 lb (500 g) Ontario Greenhouse Rhubarb, sliced in 1/2-inch (1 cm) pieces (3 cups/750 mL)
- 2/3 cup (150 mL) water
- 1/2 cup (125 mL) granulated sugar
- 1 tbsp (15 mL) lemon juice
- 2 tsp (10 mL) unflavoured gelatin
- 1 tbsp (15 mL) Amaretto or other almond-flavoured liqueur (optional)
- 1/2 cup (125 mL) strawberry jam
- 1/2 cup (125 mL) whipping cream, whipped
- 1 cup (250 mL) amaretti biscuit crumbs
- 1/2 cup (125 mL) toasted sliced almonds
Instructions
In medium saucepan, combine rhubarb, 1/3 cup (75 mL) of the water, sugar and lemon juice; bring to boil. Reduce heat and simmer, uncovered, for 10 minutes or until tender.
Meanwhile, in small saucepan, sprinkle gelatin over remaining 1/3 cup (75 mL) water; let stand for 10 minutes to soften. Stir over low heat until completely dissolved and clear. Stir gelatin mixture, and liqueur (if using) into rhubarb mixture; transfer to large bowl and chill for 2 hours.
Stir jam to soften. Spoon softened jam and whipped cream onto chilled rhubarb mixture; fold in very lightly to make mousse heavily streaked. In 6 or 8 parfait glasses, layer as follows, repeating once or twice: amaretti crumbs, rhubarb mousse and toasted almonds. Chill for 1 hour or up to 24 hours.
Tip: Toast almonds in 350 F (180 C) oven, tossing frequently, until lightly and evenly browned.
Nutritional information
- (when recipes serves 8)
- Protein: 4.0 grams
- Fat: 8.0 grams
- Carbohydrates: 45.0 grams
- Calories: 268
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