Strawberry-Rhubarb Parfaits

• 1 1/2 pounds rhubarb stalks, trimmed and cut into 1-inch pieces
• 2 tablespoons confectioners' sugar
• 1 (10-ounce) package thawed frozen "lite" strawberries in syrup
• 2 tablespoons light corn syrup
• 1 1/2 pints low-fat superpremium vanilla ice cream, softened

1. Preheat oven to 400F.
2. Arrange rhubarb in 1 layer on a lightly oiled shallow (1-inch-deep) baking pan and sprinkle with confectioners sugar.
3. Roast in middle of oven 30 minutes, or until very tender.
4. Cool in pan on a rack.
5. Puree rhubarb in a blender, scraping down sides several times, until smooth and transfer to a bowl.
6. Puree strawberries and corn syrup in blender.
7. Force puree through a fine sieve into a bowl and discard seeds.
8. Stir one third of rhubarb puree into strawberry puree.
9. Stir together remaining rhubarb puree and ice cream and freeze until firm enough to scoop, 1 to 2 hours.
10. Layer strawberry-rhubarb puree and ice-cream mixture in 8 (6-oz) stemmed glasses.
11. Serve immediately.

rhubarb stalks, sugar, syrup, light corn syrup, vanilla ice cream

Taken from www.epicurious.com/recipes/food/views/strawberry-rhubarb-parfaits-103345 (may not work)