Preparation time
20 minutes
Chilling time: 3 hours
Ready in
3 hr 35 min
Cooking Time:
Makes
8 portions
Ingredients
- 1 lb (500 g) Ontario Greenhouse Rhubarb, sliced in 1/2-inch (1 cm) pieces (3 cups/750 mL)
- 2/3 cup (150 mL) water
- 1/2 cup (125 mL) granulated sugar
- 1 tbsp (15 mL) lemon juice
- 2 tsp (10 mL) unflavoured gelatin
- 1 tbsp (15 mL) Amaretto or other almond-flavoured liqueur (optional)
- 1/2 cup (125 mL) strawberry jam
- 1/2 cup (125 mL) whipping cream, whipped
- 1 cup (250 mL) amaretti biscuit crumbs
- 1/2 cup (125 mL) toasted sliced almonds
Instructions
In medium saucepan, combine rhubarb, 1/3 cup (75 mL) of the water, sugar and lemon juice; bring to boil. Reduce heat and simmer, uncovered, for 10 minutes or until tender.
Meanwhile, in small saucepan, sprinkle gelatin over remaining 1/3 cup (75 mL) water; let stand for 10 minutes to soften. Stir over low heat until completely dissolved and clear. Stir gelatin mixture, and liqueur (if using) into rhubarb mixture; transfer to large bowl and chill for 2 hours.
Stir jam to soften. Spoon softened jam and whipped cream onto chilled rhubarb mixture; fold in very lightly to make mousse heavily streaked. In 6 or 8 parfait glasses, layer as follows, repeating once or twice: amaretti crumbs, rhubarb mousse and toasted almonds. Chill for 1 hour or up to 24 hours.
Tip: Toast almonds in 350 F (180 C) oven, tossing frequently, until lightly and evenly browned.
Nutritional Information
- (when recipes serves 8)
- Protein: 4.0 grams
- Fat: 8.0 grams
- Carbohydrates: 45.0 grams
- Calories: 268