Place the prepared rhubarb stalks in a sauce pan and the the orange juice, orange zest, and sugar. Bring up to a simmer and continue cooking until the rhubarb is tender soft. Transfer to a small bowl and chill in the refrigerator.
Beat the heavy cream to soft peaks and add the powdered sugar, and lemon extract. Mix to incorporate.
Use a beautiful glass goblet to create your parfaits and start with a layer of rhubarb pulp, strawberries slices, and whipped cream. Continue building the layers until the final layer is whipped cream.
Place a fan strawberry on top. Shave some chocolate, or sprinkle with toasted almonds. Enjoy!
Originally Submitted
6/15/2011
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