Usually simmered with sugar and served as a filling for pie, here we're thinking outside of the crust. We've married the tartness of the rhubarb with the brightness of lemon to create a compote that serves beautifully as a layer in our parfait. The compote would be equally as lovely served alongside a selection of local cheeses, stewed into a sauce, or served with a scoop of ice cream.
Snag a few stalks of rhubarb during your next visit to the market, whip up this parfait and let it be a launching pad for future rhubarb-inspired dishes.
Written By: Ashley Schleeper
Styling Assistant: Hannah Schmitz
1 pound rhubarb, peeled and cut into 1/2-inch pieces
2 cups Gewürztraminer wine (or a sweet Riesling)
1 cup sugar
1 piece of ginger (3 inches long, sliced)
peel of 1 lemon
1 tablespoon confectioners sugar
1 cup mascarpone, room temperature
1 orange, zested and juiced
1 vanilla bean pod, split and seeds scraped
1 cup granola
2 tablespoons pistachios, toasted and chopped
Preheat oven to 400 degrees. Place rhubarb, wine, sugar, ginger and lemon peel in a baking dish. Cook for 45 minutes. Remove from oven and set aside.
Mix the mascarpone with the confectioners sugar, orange juice and zest along with the seeds from the vanilla bean pod. Stir together until well combined.
Take four glasses and layer in the following order: rhubarb compote, mascarpone cream, granola, and garnish with pistachios