By Victoria Hart Glavin of Tiny New York Kitchen
Welcome back spring and thanks for bringing rhubarb with you. No parfait cups? No problem – use stemmed wine glasses instead.
3/4 Pound Rhubarb (Sliced)
2/3 Cup Sugar
1 Teaspoon Vanilla Extract
1 Teaspoon Orange Zest
1 Cup Heavy Cream (Whipped)
In medium-size skillet, cook rhubarb and sugar over a medium-high heat for 8 minutes until rhubarb is soft. Stir in vanilla and orange zest. Transfer to bowl, cover with plastic wrap and place in refrigerator for 2 hours. Remove from refrigerator. Reserve 1/4 cup rhubarb mixture. Gently swirl remaining rhubarb into whipped cream.
Divide among four parfait cups. Top with reserved rhubarb. Serve immediately. Serves 4
Prep Time: 20 Minutes
Cook Time: 8 Minutes
Chill Time: 120 Minutes
Total Time: 148 Minutes
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.