Strawberry Rhubarb Parfait

Servings: 4
Cook Time: 10 minutes
Prep Time: 20 minutes

Ingredient:
½ lb rhubarb
½ lb strawberries, hulled and quartered
½ cup sugar
Pinch salt
1 small vanilla bean, scraped
Juice of 1 orange
1 cup heavy cream
1 tbsp sugar

Directions:
1. Wash the rhubarb and trim away the tough ends. Cut in half, put in a bowl filled with cold water and soak for 20 minutes. This will help to retain its color while cooking.

2. After the rhubarb has soaked, slice it into ½ inch pieces and put into a medium saucepan. Add the strawberries, sugar, salt, vanilla and orange juice and bring to a boil. Reduce the heat to medium low and cook until the rhubarb is tender, about 7-10 minutes. Only stir a few times so that you do not break up the rhubarb. Transfer the mixture to a bowl and refrigerate for 1 hour or until it is thoroughly cool. This can also be done 1 day ahead of time as well.

3. Either using a stand mixer or by hand with a whisk, whip the heavy cream and 1 tablespoon sugar until soft peaks form.

4. To assemble the fools, start by first layering the strawberry rhubarb mixture into the bottom of a glass. Top with the whipped cream, then another layer of the strawberry rhubarb mix and then a final layer of whipped cream.

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