Heck, what am I saying. As an ADULT, I was never a rhubarb fan.
Anything that requires copious amounts of sugar in order to just be edible didn’t seem appealing to me. And when I did venture out to try a rhubarb something-or-other that someone had made, I found it to be TOO sweet, with loads of added sugar.
Rhubarb grows abundantly in Dad’s garden each summer, and he is always trying to pawn some off on me. I know he is disappointed when I turn him down every time; but this year, I surprised all of us!
It all started when our neighbor Debbie (who is also our massage therapist–wouldn’t you just love a massage therapist right next door?) brought over 2 pieces of strawberry rhubarb pie that her mom had made. I was all set to let S.O. have my piece, when something told me to take a bite first. Oh my, am I glad I did! It was out of this world. Somehow, Debbie’s mom created just the perfect balance of sweet, tart, flaky, tender, you name it. I went from trying to ditch my piece, to “hey, are you going to eat all of yours?!”
So given my current ice cream flavor inventing obsession right now, it hit me: Strawberry Rhubarb Crumble Parfait–sweet and creamy strawberry rhubarb ice cream, layered with crunchy buttery crumble bits, to create a fun parfait! I’ve got to say, it is truly a vibrant flavor extravaganza in a glass. No kidding. And to think that it came from something that I deemed inedible! —Sherry K-Jazzy Gourmet
packed light brown sugar
1 1/4 cups
packed light brown sugar, divided
fruity red wine
1 1/2 cups
finely diced rhubarb
diced fresh strawberries
half & half
In This Recipe
Preheat oven to 350° F.
In a medium bowl, combine oats, flour, salt and ? cup brown sugar. Add melted butter and stir until mixture is crumbly. Pour onto a large baking sheet and spread out with your hands. Bake at 350° F for 10 minutes. Stir, and return to the oven for another 5 minutes, or until golden brown. Cool and put into an airtight container.
In a medium saucepan, add ½ cup brown sugar, wine, rhubarb and strawberries. Bring to a boil and cook until rhubarb is tender and mixture is syrupy, about 8-10 minutes. Remove from heat and set aside to cool. Cover and refrigerate until chilled.
Prepare an ice bath in a large bowl.
Heat the half & half in a large saucepan over medium heat until tiny bubbles start to form around the edge.
In the meantime, beat the eggs and ¾ cup brown sugar in a large bowl with an electric mixer for 3 minutes. Gradually add small amounts of the half & half until about a third of it has been added. Then pour in the rest and mix thoroughly.
Put the mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until it coats the back of the spoon (about 175°).
Remove from heat and pour the mixture into a bowl with a pouring spout. Add vanilla and place the bowl in the ice bath to chill. Cover and refrigerate until very cold (overnight if possible).
When the ice cream base has chilled, churn in an ice cream maker, according to manufacturer’s instructions. Spoon ½ of the ice cream into a freezer-safe container, followed by ½ the rhubarb/strawberry sauce. Repeat with another layer of ice cream and sauce. Place sealed container in the freezer to bloom for at least 3 hours.
Just before serving, remove from freezer and allow to rest 5-10 minutes. Scoop ice cream into a parfait glass, layering in crumbles after every scoop. Grab a long spoon and prepare to go to rhubarb heaven!