Rhubarb Parfaits

By Savour • April 28, 2010 • 1 Comments

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Author Notes: This is a cross between a classic fool -- pureed fruit mixed with pureed fruit -- and a crumble, which is one of my favorite ways to cook rhubarb. I grew up eating rhubarb -- my great grandmother had a couple of plants growing in her back yard when I was small. Most people cook rhubarb with strawberries or another fruit, but I'm a purist -- I love the tangy and unique flavor of the rhubarb. - Savour

Serves 4

For the rhubarb and the cream

1 pound rhubarb
1/4 cup sugar
8 ounces heavy cream
1/3 cup greek yogurt
1 tablespoon honey

For the "crumble"

6 tablespoons butter
6 tablespoons sugar
1/4 cup oats
1/2 cup flour
1 pinch salt
2 tablespoons almond flour

Clean the rhubarb, trim off any remaining leaves (which are poisonous) and chop into 1 inch pieces.
Combine the rhubarb and the 1/4 c. sugar in a small saucepan and heat over low heat until the rhubarb has broken down into a chunky sauce -- about 30 minutes. Let cool.
Meanwhile, combine the ingredients for the crumble. Mix them with a pastry blender until the mixture resembles coarse crumbs. Sprinkle on a cookie sheet and bake at 350 degrees until the crumbs are golden brown and crunchy, about 10 minutes.
Just before serving, whip the cream with the honey, then fold in the yogurt.
In 4 small bowls, layer the cream, the rhubarb, and crumbs of the crumble. Serve immediately.