A light summery treat that combines the sourness of rhubarb and raspberry with the smooth taste of your favorite cream.
Prepare:
5 cups chopped rhubarb, in 1/2" pieces
1/2 cup honey or granulated sugar
1/4 cup orange juice
1 tsp cinnamon
1 cup raspberries
1 tsp vanilla
1 cup whipping cream
1/4 cup granulated sugar
1 tbsp orange liqueur
Here's how:
In a large saucepan, stir together rhubarb, honey, orange juice and cinnamon; cover and bring to a boil over medium-high heat. Uncover; simmer stirring frequently (especially near end of cooking) until rhubarb mixture becomes very thick, about 15 minutes. Stir in raspberries, continue cooking stirring constantly for 5 minutes of until mixture is smooth. Remove from heat; stir in vanilla and turn into large bowl. Refrigerate until cold.
When fruit is cold, beat whipping cream with sugar and orange liqueur until soft peak form.
Fold whipped cream into rhubarb mixture until combined. Spoon into parfait glasses or a large bowl. You'll make 8 servings.
Prepare:5 cups chopped rhubarb, in 1/2" pieces
1/2 cup honey or granulated sugar
1/4 cup orange juice
1 tsp cinnamon
1 cup raspberries
1 tsp vanilla
1 cup whipping cream
1/4 cup granulated sugar
1 tbsp orange liqueur
Here's how:
In a large saucepan, stir together rhubarb, honey, orange juice and cinnamon; cover and bring to a boil over medium-high heat. Uncover; simmer stirring frequently (especially near end of cooking) until rhubarb mixture becomes very thick, about 15 minutes. Stir in raspberries, continue cooking stirring constantly for 5 minutes of until mixture is smooth. Remove from heat; stir in vanilla and turn into large bowl. Refrigerate until cold.
When fruit is cold, beat whipping cream with sugar and orange liqueur until soft peak form.
Fold whipped cream into rhubarb mixture until combined. Spoon into parfait glasses or a large bowl. You'll make 8 servings.
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1 comments:
oh yeah! youll have a wonderfood tonight!
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