Fresh Rhubarb Parfaits

>> Wednesday, January 20, 2010

This quick technique of cooking rhubarb in a dry skillet keeps the pieces firm and intact.  The cooked rhubarb also makes a nice topping for morning toast.

1 pound rhubarb (about 6 medium stalks), cut into 1/2" cubes (4 cups)
3/4 cup pure maple syrup
1 medium orange, juiced and zest grated (1/3 cup juice; 2 tablespoons zest)
2 teaspoons fresh ginger, grated
1 quart vanilla ice cream (or plain yogurt)

Place 4 large wine glasses in freezer to chill.
Spread rhubarb in a single layer in a large skillet, and heat over medium heat.  When rhubarb sizzles, cover and cook 2-3 minutes without stirring.  Remove lid, and cook 1-2 minutes more, or until liquid is evaporated and rhubarb is tender but not mushy.  Transfer to a bowl.
Combine maple syrup, orange juice, orange zest, and ginger in a small saucepan, and bring to a boil over medium-high heat.  Reduce heat to medium-low, and simmer 7 minutes, or until mixture is syrupy.  Fold syrup into rhubarb.  Cool.
Scoop 1/4 cup ice cream into bottom of each chilled wine glass.  Top with 1/2 cup rhubarb and another 1/4 cup scoop ice cream.  Divide remaining rhubarb among glasses.

Serves 4

* Vegetarian Times April 2009


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