Rhubarb & Strawberry Parfaits with Mascarpone-Yogurt and Shortbread Crumble

March 21, 2014 by Laura Haugen 56 Comments

We have eaten well this week. Heart-healthy veggie salad? Check. More veggies, fresh herbs and whole grains? Check. Now time for something just a bit sweet for our Fiesta Friday virtual get-together over at the Novice Gardener. I’ve missed the last two parties, and there’s no way I’m going to miss out on the amazing eats and conversation this time around. Spring has sprung over here in Germany, and the rhubarb is out. That alone is enough reason to party. I’ll be bringing mini-parfaits of stewed rhubarb, fresh strawberries, a whipped mascarpone yogurt, and some shortbread cookie crumble. Now to find my dance shoes and I’m good to go. (They don’t call me L-Boogie for nothing.) Thanks to Angie once again for her fabulous hosting. Happy Fiesta Friday to everyone!

Recipe to come soon – still trying to locate my platform boots….

Phew! I knew they were around here somewhere! Okay, here we go:

Rhubarb & Strawberry Parfaits with Mascarpone-Yogurt and Shortbread Crumble

(Stewed Rhubarb adapted from Jamie Oliver’s recipe )

Makes one dozen mini-parfaits, with a little leftover stewed rhubarb to enjoy with breakfast or on yogurt or ice cream or… hmmmm the possibilities!

Cinnamon Shortbread Cookie Crumble

• 1 stick (113 g.) cold unsalted butter, cut into uniform 1/4-inch cubes
• 1 cup flour
• 1/4 cup confectioners sugar
• 1 tsp. cinnamon
• pinch of salt
• 1 Tbs. turbinado sugar

Stewed Rhubarb

• 7 long stalks of rhubarb, washed and leaves removed, chopped into 1/4-inch chunks (550 g./19 oz. total)
• zest & juice of one orange (about 1/4 cup juice)
• 1/2 Tbs. freshly grated ginger
• 3 Tbs. turbinado sugar
• 2 Tbs. water

Whipped Vanilla-Mascarpone Yogurt

• 1 and 1/2 cup plain natural yogurt
• 1 and 1/2 cup mascarpone
• 1 vanilla bean, sliced down the middle and seeds gently removed from the pod with a knife or spoon
• 1/4 cup confectioners sugar (more or less to taste)

24 medium to large strawberries, cut into small bite-size pieces.

Directions:

1. First, make the shortbread crumble: Preheat the oven to 350 F/180 C. Line a baking sheet or baker’s half sheet with parchment paper. Cube the cold butter and set aside. In a large bowl, combine the flour, confectioners sugar, cinnamon and pinch of salt and mix with a whisk. Add the butter cubes and combine with your hands (or a food processor), mixing it until it resembles coarse crumbs and then comes together in a sticky ball of dough (not too sticky though – if it’s too sticky to spread, add a little bit more flour). Spread the dough out on the parchment paper – no need to shape or stretch it to the edges, since it will be crumbled, but just spread it out thin, sprinkle with turbinado sugar, and bake for about 25 minutes, or until slightly golden brown around the edges. Let cool on a rack and crumble when ready to assemble parfaits.
2. Meanwhile, make the stewed rhubarb (this is adapted just slightly from the Jamie Oliver recipe here). Combine chopped rhubarb, zest & juice, grated ginger, sugar & water in a medium pot and bring to a boil, then cover and simmer for about 5 minutes, or until rhubarb is softened but still brightly colored and mostly intact. Remove from heat and let cool.
3. Whip the yogurt, mascarpone, vanilla bean seeds, and confectioners sugar first with a spatula or spoon and then with a whisk and lots of muscle to get it smooth. Taste and adjust sugar to desired sweetness.
4. Assemble the parfaits in little glasses or bowls. I think I started with the mascarpone-yogurt, then rhubarb, then crumble, then strawberries, then repeated and added an extra dollop of stewed rhubarb on top — but go with whatever layers you like. Can be refrigerated for a short time, but best enjoyed immediately to keep the crumble crisp. Enjoy!