![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2024\/02\/Rhubarb-Blood-Orange-Parfaits.jpg\")
Rhubarb-Blood Orange Parfaits<\/p>\nRhubarb-Blood Orange Parfaits<\/p>\n
<\/p>\n
You can use a regular orange, of course, but I found that the blood orange deepened the color of the fruit compote, making for prettier contrasting layers.<\/p>\n
<\/p>\n
1-1\/2 lb. rhubarb, washed, trimmed, cut into 1\/2-inch pieces<\/p>\n
1 cup sugar<\/p>\n
1 medium blood orange, zested (about 1 tsp.) and juiced (2-3 Tbsp.)<\/p>\n
1 tsp. vanilla<\/p>\n
Pinch salt<\/p>\n
2 cups heavy cream, cold<\/p>\n
<\/p>\n
Place rhubarb in a medium saucepan with all but 1-2 Tbsp. of the sugar (reserve remaining sugar for whipped cream).\u00a0 Add orange zest, juice, vanilla, and salt, and bring to a simmer over medium-high heat.\u00a0 Reduce heat slightly and gently simmer 7-10 minutes until rhubarb is soft but still chunky.\u00a0 Let cool.\u00a0 Transfer to medium bowl and refrigerate several hours until chilled. Just before serving, whisk the heavy cream in a medium bowl until the wires leave trails.\u00a0 Add the remaining sugar and continue whisking until thick and an upswing of the whisk leaves medium peaks.\u00a0 To assemble, layer rhubarb mixture and whipped cream in each of four bowls, beginning with rhubarb and ending with cream.\u00a0 Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
Rhubarb-Blood Orange Parfaits You can use a regular orange, of course, but I found that the blood orange deepened the color of the fruit compote, making for prettier contrasting layers. 1-1\/2 lb. rhubarb, washed, trimmed, cut into 1\/2-inch pieces 1 cup sugar 1 medium blood orange, zested (about 1 tsp.) and juiced (2-3 Tbsp.) 1 tsp. vanilla Pinch salt 2 cups heavy cream, cold Place rhubarb in a medium saucepan with all but 1-2 Tbsp. of the…<\/p>\n