This delightful summer dessert is a simple delicious recipe that can be made ahead of time. It’s balanced flavours from the rhubarb raspberry compote and then whipping cream, and finally topped with candied pecans and berries makes this a real summer treat!
The tangy flavour of the rhubarb and raspberry compote really compliments when layered with whipping cream. I had extra strawberries to add as a layer with the compote, to give some texture. The rhubarb-raspberry compote recipe is on my blog and you can the link is Easy Rhubarb Raspberry Compote. If you don’t have raspberries, strawberries can be easily substituted.
The strawberries, and rhubarb were local, and they added so much flavour and freshness to this dessert. The raspberries and blueberries were organic and I can’t wait for them to come in season.
I wanted to make a simple, straight-forward yummy recipe and be able to make it ahead and all you have to do it pop it out of the refrigerator and serve it to your guests. This a perfect Canada Day dessert! Notice the Canadian flag in the background 🙂
ONLY FIVE INGREDIENTS
Rhubarb-raspberry compote: can be made a day ahead and stored in the refrigerator in a air-tight container. The link to this recipe is: Easy Rhubarb Raspberry Compote.
Whipping Cream: is creamy, and light in texture; you can easily substitute yogurt or coconut whipping cream
Powdered sugar: is added for a little bit of sweetness
Vanilla extract: adds a lovely vanilla flavour
Candied Pecans: all you need to do is add about 1 tsp of butter to a skillet, once melted, then add about 1/2 cup chopped pecans, a tablespoon of maple syrup, and sauté for about 5 minutes. Remove from stove and transfer to a plate to cool.
HOW TO MAKE THIS RECIPE
Prep the rhubarb and raspberries, then add it to a medium sauce pan and simmer for 25 minutes, until the liquid has evaporated and you are left with a thick compote. Allow it to cool at room temperature before assembling the parfait.
Rhubarb-Raspberry Compote: only takes 5 minutes prep and about 25 minutes to simmer on the stove. Make a bunch and freeze it for those last minute desserts. Again the link for this recipe is: Easy Rhubarb Raspberry Compote
When assembling these delicious parfait’, start with the rhubarb-raspberry compote, then a layer of whipping cream and repeat then top with whipping cream. Garnish with chopped pecans or walnuts, fruit and fresh mint. Enjoy!
Summer Rhubarb Raspberry Parfait
Ingredients
- 1 cup rhubarb raspberry compote
- 1 cup whipping cream
- 1 tbsp powdered sugar
- 1/4 tsp vanilla extract
- candied pecans for garnishing
Instructions
- Place a mixing bowl and beaters in the freezer to chill for about 10 minutes.
- Remove the chilled bowl from the freezer, add whipping cream and start beating, then add powdered sugar and vanilla extract.
- Begin layering the parfait with the rhubarb-raspberry compote, then whipping cream, then rhubarb raspberry compote, the whipping cream. Garnish with candy pecans and assortment of berries.
Nutrition
You can’t go wrong with such a simple, easy and absolutely delicious dessert that has the natural sweetness from the fruits and the whipping cream is a lovely and delightful way to show case the gorgeous deep colour of the rhubarb raspberry compote. Enjoy!
