Recipe for Rhubarb and Ginger Parfait ...


Recipe for Rhubarb and Ginger Parfait ...
Recipe for Rhubarb and Ginger Parfait ...

This recipe for Rhubarb and Ginger Parfait is a beautiful way of combining lovely tart rhubarb with that wonderful superfood ginger and super creamy crème fraîche. It’s a perfect delicious dessert for entertaining because it doesn’t taste low calorie or frugal. There should be enough sweetener in this recipe but if you think the rhubarb is too sour after cooking, add some more sweetener. Don’t overdo it though because there is more sweetener in the custard. If you do add it remember to adjust the calorie count.

Preparation time: 10 minutes + 4 hours chilling

Cooking Time: 10 minutes

Serves: 6 people

Energy: 120 calories per serving


2 Saucepans – 1 with lid
Small mixing bowl
3 Mixing bowls
6 serving glasses


400g fresh rhubarb
A 2.5cm piece of fresh root ginger
5 tablespoons water
3 teaspoons powdered gelatine
4 egg yolks
8 tablespoons granulated sweetener
200ml semi-skimmed milk
2 egg whites
125g low fat crème fraîche
Orange Rind to decorate


Peel and finely chop or grate the ginger

Chop the rhubarb and put into a saucepan with the ginger and 2 tablespoons each of the granulated sweetener and water

Cover and cook gently until tender – about 5 minutes

When cooked purée or mash the saucepan contents

Put the remaining water in a mixing bowl and sprinkle on the gelatine

Set aside to soak for about 5 minutes

Whisk together the egg yolks and sweetener until just about mixed

Pour the milk into a saucepan and bring just to the boil

Remove milk from the heat and gradually whisk into the egg yolk mixture

Pour the mixture back into the saucepan

Heat the custard until it has thickened enough so it coats the back of a wooden spoon. Do not allow the custard to boil or the eggs will curdle and separate

Take the pan off the heat and add the gelatine, stirring until it has all dissolved

Tip custard into a mixing bowl

Put a dessertspoon full of rhubarb in the bottom of each of 6 serving glasses and add the remaining rhubarb to the custard mix

Put to one side to cool

Tip the egg whites into a large mixing bowl and whisk until peaks are formed

Fold the crème fraîche into the rhubarb mixture

Add the whisked egg whites also by folding in

Divide this between the six glasses

Chill for approximately 4 hours until it’s lightly set

Add some strips of orange rind to serve

Rhubarb loses its vibrant red colour when cooked so if you want to add some food colouring, put a few drops in when you add the crème fraîche

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