Strawberry Rhubarb Parfait

• Strawberry Rhubarb Compote
• 3/4 cup rhubarb, cut into 1 inch pieces
• 1 3/4 cups strawberries, quartered
• 1/2 lemon, zest of
• 1/2 cup granulated sugar
• 1 1/2 tablespoons cornstarch
• 1 cinnamon stick
• Cream Layer
• 1 cup heavy cream (35%)
• 1 -2 tablespoon icing sugar
• 1 tablespoon Grand Marnier or 1 tablespoon other orange-flavored liqueur (optional)
• 1/2 cup creme fraiche

1. Strawberry Rhubarb Compote: In a medium saucepan over medium low heat add rhubarb, strawberries, cinnamon stick, sugar, cornstarch and lemon zest; stir the mixture occasionally so not to burn.
2. Cook until rhubarb is soft and mixture thickens, about 8 to 10 minutes; cool completely& remove cinnamon stick.
3. Cream Layer: In the bowl of a stand mixer fitted with a whisk attachment (or alternatively with an electric hand mixer), whip cream until soft peaks start to form.
4. Add icing sugar and increase speed to high; continue to whip cream into firm peaks.
5. Fold creme fraiche and Grand Marnier into whipped cream.
6. Assembly: Divide 1/3 of the cream layer equally into 6 parfait glasses; divide half the strawberry rhubarb compote equally on top of the layers of the cream layer.
7. Divide another 1/3 of the cream on top of the layers of the strawberry rhubarb compote; divide remaining half of strawberry rhubarb compote equally on top of the layers of cream.
8. Divide the remaining 1/3 the cream equally on top of the strawberry compote mixture.
9. Garnish each parfait with a whole strawberry, sprig of lemon balm and cookie (optional).

strawberry rhubarb, rhubarb, strawberries, lemon, granulated sugar, cornstarch, cinnamon, cream layer, heavy cream, icing sugar, grand marnier, creme fraiche

Taken from www.food.com/recipe/strawberry-rhubarb-parfait-115283 (may not work)