Rhubarb is all abounty at the farmer's market in early spring and is too often overlooked by home cooks. The crisp texture and the tart flavor of rhubarb lend itself perfectly to spring and summer appetites.
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