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Recipe

Rhubarb parfaits

Jan 28, 2012 1:00pm
  • 15 mins preparation
  • 10 mins cooking
  • Makes 4 Item
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Ingredients

Rhubarb parfaits
  • 2 cup chopped rhubarb
  • 2 tablespoon caster sugar
  • 1 tablespoon orange juice, plus 1/4 cup extra
  • 1 teaspoon orange zest
  • 1 tablespoon glace ginger
  • 125 gram gingernut biscuits
  • 1 tablespoon cointreau liqueur
  • 1/2 cup thickened cream
  • 180 gram white chocolate
  • 2/3 cup mascarpone
  • 1 orange, segmented

Method

Rhubarb parfaits
  • 1
    In a small saucepan, combine rhubarb, sugar, juice and zest. Bring to the boil on medium.
  • 2
    Reduce heat to low; simmer, uncovered, 4-5 minutes, stirring occasionally, until tender. Cool; stir ginger through.
  • 3
    Break biscuits into a bowl; drizzle with extra juice and Cointreau. Set aside.
  • 4
    Place cream and chocolate in a heatproof bowl. Stir over simmering water until melted and smooth; chill 30 minutes.
  • 5
    Beat cream mixture until stiff peaks form. Fold in mascarpone.
  • 6
    Divide biscuits, rhubarb, cream mixture and orange segments between serving dishes. Keep chilled until ready to serve.

Notes

Segment orange by removing skin with the pith, then use a sharp knife to cut between membranes and release flesh.

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