Rhubarb Crisp Parfaits
- 5 cups chopped fresh or frozen rhubarb
- 1 cup sugar
- 1/3 cup water
- 1 tablespoon cornstarch
- 1 teaspoon freshly grated orange zest
- 1/2 cup firmly packed brown sugar
- 1/4 cup Land O Lakes Butter
- 1 cup uncooked quick-cooking oats
- 1/2 teaspoon ground cinnamon
- 1 cup Land O Lakes Heavy Whipping Cream
- 2 tablespoons sugar
- Combine all sauce ingredients in 6-quart saucepan.
- Cook over medium-high heat, stirring occasionally, 10-12 minutes or until mixture comes to a full boil.
- Reduce heat to medium.
- Cook, stirring often, 5-6 minutes or until mixture is thickened.
- Spoon sauce into bowl.
- Let cool 30 minutes.
- Cover; chill at least 1 hour.
- Heat oven to 350F.
- Combine brown sugar and butter in 4-quart saucepan.
- Cook over medium heat 4-5 minutes or until butter is melted.
- Remove from heat.
- Stir in oats and cinnamon.
- Spread oat mixture onto ungreased 15x10x1-inch baking pan.
- Bake 10-15 minutes or until browned, stirring once or twice.
- Let streusel stand in pan, stirring occasionally, 30 minutes or until cooled.
- Store in container with tight-fitting lid until ready to assemble parfaits.
- Beat whipping cream in bowl at high speed until soft peaks form.
- Add 2 tablespoons sugar; continue beating until stiff peaks form.
- Layer 1/4 cup sauce, 2 tablespoons streusel and 2 tablespoons whipped cream in each of eight (6- to 8-ounce) parfait glasses.
- Repeat layers twice, ending with whipped cream.
frozen rhubarb, sugar, water, cornstarch, freshly grated orange zest, brown sugar, butter, oats, ground cinnamon, cream, sugar
Taken from www.landolakes.com/recipe/935/rhubarb-crisp-parfaits (may not work)