Rhubarb Berry Red Wine Parfaits (Print Version)
# Ingredients:
→ Parfaits
01 -
2 lb rhubarb, trimmed and cut into 1" pieces
02 -
1 lb strawberries, hulled and cut in half
03 -
6 oz raspberries
04 -
½ - ¾ cup sugar
05 -
½ cup red wine
06 -
¼ teaspoon cinnamon
07 -
1 star anise (optional)
08 -
1 container Noosa yogurt (strawberry rhubarb or honey flavor)
→ Cookies and Glaze
09 -
8 shortbread cookies
10 -
½ cup powdered sugar
11 -
8 drops rhubarb bitters (optional)
12 -
2-3 tablespoons milk or pomegranate juice
→ Toppings
13 -
Whipped cream
14 -
Sprig of thyme (for garnish)
# Instructions:
01 -
Heat rhubarb and berries with red wine, sugar, cinnamon, and star anise over medium heat. Cook for about 10 minutes or until the rhubarb softens and berries release their juices.
02 -
Separate the cooked fruit from the juice. Continue simmering the juice until it thickens into a syrupy consistency, yielding about one cup of syrup.
03 -
Combine powdered sugar, bitters, and milk or pomegranate juice. Whisk until a glaze forms. Ice the cookies and allow them to dry on a rack. Optional: Sprinkle crushed dried strawberries, lavender, or colorful sugar for decoration.
04 -
Ensure all components are at room temperature. Place 1-2 tablespoons of rhubarb syrup at the bottom of a glass. Add 2 tablespoons of yogurt, followed by 2-3 tablespoons of the fruit mixture. Top with whipped cream and garnish with a sprig of thyme. Serve with cookies on the side.
# Notes:
01 -
Ensure all ingredients are at room temperature before assembling parfaits for optimal texture.
02 -
Leftover syrup and fruit can be used to top pancakes or other breakfasts.