Rhubarb Rosewater Parfait

2

Ingredients

  • For the compote:

  • 450g fresh or frozen rhubarb, cut into 1cm pieces (see cook's note)
  • 450g fresh or frozen strawberries, halved
  • 1 lemon, zested
  • 2 tsps lemon juice
  • 115g sugar
  • 1 1/2 tbsps rose water

  • For the almonds:

  • 14g butter
  • 1 tbsp sugar
  • Pinch ground cardamom
  • 85g sliced almonds
  • Salt
  • For serving:
  • 900g Greek yoghurt

Use imperial measurements

Method

How to make Rhubarb Rosewater Parfait

1) Make the compote. In a medium saucepan, combine the rhubarb, strawberries, lemon zest, juice and sugar. Bring to a boil over medium heat, stirring every now and then. Once the sugar has dissolved and the mixture is at a boil, turn it down to a simmer and cook until rhubarb is soft and falling apart, another 5 minutes. Remove from the heat. Add the rosewater and stir. You can serve the compote warm or cold.

2) To make the almonds, in a small, nonstick skillet, melt the butter over medium heat. Add the sugar, cardamom, almonds and a pinch of salt. Cook, tossing occasionally, until the almonds are toasted and the sugar caramelises and sticks to the almonds.

3) To make the parfait: spoon 225g yogurt into four bowls, spoon about 115g of compote over the top and sprinkle candied almonds on top to finish.

Cook's Note: If you're using fresh rhubarb, peel the fibrous strings off the outside of the rhubarb using a paring knife (dip the knife under the top layer of the rhubarb stalk and peel down to the end of the stalk).

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