The tang of fresh Ontario Rhubarb is sweetened with Ontario Maple Syrup to offer a sensational dessert.

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Portions: 4

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Ingredients

  • 1 lb (500 g) Ontario Rhubarb (forced, field or frozen)
  • 2/3 cup (150 mL) pure Ontario Maple Syrup
  • 2 tbsp (25 mL) finely chopped candied ginger
  • 1/2 cup (125 mL) whipping cream
  • 1/4 cup (50 mL) plain yogurt
  • 2 tsp (10 mL) vanilla

Instructions

Chop rhubarb into 1 inch (2.5 cm) pieces, to make about 4 cups (1L). Place in large saucepan along with 1/2 cup (125 mL) of the maple syrup and ginger; bring to boil. Reduce heat, cover and simmer for 5 minutes. Uncover and simmer, stirring occasionally, for 25 to 30 minutes or until a thick purée, stirring frequently near end of cooking to prevent burning. Turn into large bowl and let cool completely.

Meanwhile, whip cream until thickened. Whip in remaining maple syrup, yogurt and vanilla until soft peaks form. Fold into cooled rhubarb until blended. Spoon into 4 small parfait glasses.

Nutritional information

  • Protein: 3.0 grams
  • Fat: 11.0 grams
  • Carbohydrates: 39.5 grams
  • Calories: 269