Rhubarb Crisp Parfaits

  1. Combine all sauce ingredients in 6-quart saucepan.
  2. Cook over medium-high heat, stirring occasionally, 10-12 minutes or until mixture comes to a full boil.
  3. Reduce heat to medium.
  4. Cook, stirring often, 5-6 minutes or until mixture is thickened.
  5. Spoon sauce into bowl.
  6. Let cool 30 minutes.
  7. Cover; chill at least 1 hour.
  8. Heat oven to 350F.
  9. Combine brown sugar and butter in 4-quart saucepan.
  10. Cook over medium heat 4-5 minutes or until butter is melted.
  11. Remove from heat.
  12. Stir in oats and cinnamon.
  13. Spread oat mixture onto ungreased 15x10x1-inch baking pan.
  14. Bake 10-15 minutes or until browned, stirring once or twice.
  15. Let streusel stand in pan, stirring occasionally, 30 minutes or until cooled.
  16. Store in container with tight-fitting lid until ready to assemble parfaits.
  17. Beat whipping cream in bowl at high speed until soft peaks form.
  18. Add 2 tablespoons sugar; continue beating until stiff peaks form.
  19. Layer 1/4 cup sauce, 2 tablespoons streusel and 2 tablespoons whipped cream in each of eight (6- to 8-ounce) parfait glasses.
  20. 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)

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