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Friday, 18 May 2012
Rhubarb Banana Parfait
As I've spent most of this week in the garden, I thought I'd share one of my favorite childhood recipes that features one of the earliest crops in my Canadian garden - rhubarb!
Combine in a saucepan and simmer over low heat until rhubarb is just tender:
2 cups raw rhubarb cut in 1" pieces
3/4 cup sugar (I only use 1/2 cup)
3/4 cup water
Combine and add to rhubarb and cook over medium heat, stirring constantly until smoothly thickened:
1 tablespoon cornstarch
1 tablespoon water
Cool. Dice 1 small banana and add to rhubarb. Spoon alternate layers of ice cream and sauce into parfait glasses.
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