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This tangy-sweet Rhubarb Berry Red Wine Parfait brings together seasonal rhubarb and berries in a luxurious syrup that transforms ordinary yogurt into something spectacular. Perfect as a special breakfast or a lighter dessert option, these parfaits balance bright fruit flavors with creamy yogurt and crisp shortbread cookies.
I first created these parfaits when my garden rhubarb was threatening to take over and strawberries were at their peak sweetness. The combination was so addictive that we now make batches of the syrup to enjoy throughout the summer months.
Ingredients
- Rhubarb: vibrant and tart, creates the perfect base for this parfait. The color varies from green to red but tastes identical.
- Strawberries: add natural sweetness and beautiful color that complements the rhubarb.
- Raspberries: contribute intense berry flavor and break down quickly to thicken the syrup.
- Red wine: adds depth and sophistication that elevates this beyond typical fruit parfaits.
- Star anise: optional but adds a subtle complexity that works beautifully with the fruit.
- Noosa yogurt: specifically recommended for its creamy texture and complementary flavors.
- Shortbread cookies: provide the perfect crunchy element against the soft fruit and yogurt.
Step-by-Step Instructions
- Create the Fruit Mixture:
- Combine rhubarb, strawberries, raspberries, sugar, red wine, cinnamon, and star anise in a saucepan. Cook over medium heat for approximately 10 minutes, stirring occasionally until the rhubarb softens completely and berries release their juices. The mixture should break down into a chunky consistency.
- Separate and Reduce:
- Carefully strain the cooked fruit mixture, separating the solids from the liquid. Return the liquid portion to the saucepan and simmer over medium low heat until it reduces and becomes syrupy, about 5–8 minutes. You should end up with approximately one cup of rich, ruby colored syrup. Allow both components to cool completely.
- Make the Cookie Glaze:
- In a small bowl, whisk together powdered sugar, rhubarb bitters if using, and enough milk or pomegranate juice to create a smooth, pourable glaze. The consistency should coat the back of a spoon but still flow easily. Drizzle over shortbread cookies and allow to set on a cooling rack.
- Assemble the Parfaits:
- Begin with room temperature ingredients for best flavor. Place 1–2 tablespoons of rhubarb syrup in the bottom of each serving glass. Layer with 2 tablespoons of yogurt, followed by 2–3 tablespoons of the reserved fruit mixture. Top with freshly whipped cream and garnish with a sprig of thyme for a sophisticated touch. Serve with glazed shortbread cookies alongside.
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The star anise might seem unusual in a fruit dessert, but it adds this incredible warm note that balances the tartness of the rhubarb perfectly. My grandmother used to add it to her preserves, and this recipe always brings back memories of summer days in her kitchen, watching her transform simple ingredients into something magical.
Serving Suggestions
These parfaits make an elegant finish to a dinner party when served in clear glasses to showcase the beautiful layers. For a more substantial dessert, increase the cookie component by crumbling some into each layer. The parfaits can also be assembled in a trifle dish for a stunning centerpiece at brunches or gatherings.
Storage Tips
The fruit mixture and syrup can be stored separately in airtight containers in the refrigerator for up to 5 days. The glazed cookies stay fresh in an airtight container at room temperature for 3 days. For best results, assemble parfaits just before serving to maintain the distinct layers and texture contrast. If you must prepare ahead, wait to add the whipped cream until serving time.
Seasonal Variations
Spring: Rhubarb and strawberries are the classic pairing, as featured in this recipe.
Summer: Substitute blueberries or blackberries for a different flavor profile.
Fall: Add diced apples and increase the cinnamon for a harvest inspired version.
Winter: Use frozen rhubarb and berries with a splash of orange liqueur instead of wine.
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Frequently Asked Questions
- → Can I substitute the red wine in the recipe?
Yes, you can use pomegranate juice or grape juice as a non-alcoholic substitute for red wine in this dish.
- → What type of yogurt works best?
A creamy yogurt like Noosa, especially strawberry rhubarb or honey flavors, complements the dish wonderfully.
- → How can I make the parfait kid-friendly?
Simply skip the red wine and replace it with fruit juice such as pomegranate or cranberry for a child-friendly version.
- → Can I prepare this ahead of time?
Yes, you can make the syrup, glaze the cookies, and prepare the fruit mix up to a day in advance. Assemble the parfaits just before serving.
- → What other garnishes can I use?
Consider garnishing with fresh mint leaves, edible flowers, or crushed dried fruit for a delightful finish.