Stewed Rhubarb Parfait Food

EASY STEWED RHUBARB

Steps:

• In large saucepan, combine all ingredients.
• Cook over medium heat, stirring, until sugar is dissolved.
• Reduce heat to medium low.
• Simmer, uncovered and stirring occasionally for about 15 minutes or until slightly thickened and rhubarb is in threads.
• Let cool.
• Can be refrigerated up to 5 days.

STEWED RHUBARB

Steps:

• Place the rhubarb, sugar, water and lemon juice into a medium saucepan set over low heat and cover.
• Simmer gently, stirring occasionally for 10- 12 minutes or until rhubarb is tender.
• Remove from the heat and set aside in a medium bowl, covered.
• Great with"Baked mascarpone cheesecake".
• See recipe listed here at Recipezaar.

STEWED RHUBARB PARFAIT

Steps:

• Mix rhubarb, sugar and cinnamon in large saucepan. Stir in water. Cook and stir on medium-high heat 2 min. Remove from heat; cover. Let stand 3 min. or until rhubarb is tender.
• Refrigerate 1 hour or until completely cooled. Drain rhubarb mixture; discard liquid.
• Place 2 wafers in bottom of each of 3 parfait glasses; top each with 1/4 cup rhubarb mixture and 1 Tbsp. COOL WHIP. Repeat layers. Top with remaining wafers.

RHUBARB PARFAIT

Steps:

• Prepare the rhubarb by putting it in a saucepan with the sugar and 1/4-cup/60 ml water. Bring to a simmer and cook until soft. If it seems too runny, simply leave on the heat, stirring, to let some of the liquid evaporate. Remove the pan from the heat and set aside.
• Beat the egg white to stiff peaks with the pinch of salt. Heat the sugar with 3 tablespoons of water to thread stage. Cook's Note: Which is just before it starts to color.
• With the beaters going, pour the sugar-water mixture into the beaten egg whites and continue beating until the stiff meringue is cooled. Meanwhile, beat the cream to peaks with the vanilla extract. Fold the two mixtures together.
• Spoon the rhubarb in the bottoms of 4 coupes. Top with parfait. Cover and refrigerate for a couple of hours before serving.

RHUBARB PARFAITS

Steps:

• Combine rhubarb, sugar and lemon peel in a non-reactive saucepan. Bring to a boil over medium heat, stirring constantly.
• Reduce heat and simmer, stirring occasionally, until rhubarb falls apart and mixture is thickened, about 15 - 20 minutes. Remove from heat and let stand for 15 minutes.
• Transfer mixture to a blender; purée until smooth. Transfer mixture to a bowl. Stir in vanilla and cool completely.
• Using medium speed of an electric mixer, beat together whipping cream and icing sugar until soft peaks form. Add sour cream and liqueur; beat until stiff.
• Using half of each, layer rhubarb mixture, whipped cream mixture and crumbs in 6 parfait glasses or wine goblets. Repeat layering with remaining rhubarb mixture, whipped cream mixture and crumbs. Cover and refrigerate for at least 1 hour or up to 24 hours.

STEWED RHUBARB & RED BERRIES

Steps:

• Place the rhubarb in a large saucepan and add the sugar, salt, and 2/3 cup water. Bring to a boil over high heat, then lower the heat and simmer for about 10 minutes, stirring occasionally, until the rhubarb is tender and starts to fall apart. Remove from the heat, stir in the strawberries, raspberries, lemon juice, orange juice, and orange liqueur, if using, and allow to cool. Serve warm, at room temperature, or cold with a dollop of whipped cream or a scoop of ice cream.

STEWED RHUBARB

Steps:

• Place the rhubarb, sugar, and water in a medium saucepan set over medium-low heat. Simmer gently, stirring occasionally, until sugar is dissolved and rhubarb is almost tender, about 8 minutes. Using a slotted spoon, remove the rhubarb from the liquid, and transfer to a medium bowl; set aside.
• Raise heat to medium, and continue simmering liquid until thickened and reduced to 1/2 cup, about 10 minutes. Remove from heat. Transfer reduced liquid to a small bowl to cool. Add the cooled thickened liquid to the reserved cooked rhubarb, and stir to combine.

STEWED RHUBARB

Steps:

• In a large saucepan, bring rhubarb and water to a boil. Add sugar and cinnamon; return to a boil. Reduce heat and simmer 10-15 minutes or until sauce reaches desired consistency. Cool.

SWEETLY STEWED RHUBARB

Steps:

• Place the rhubarb in a large pot and fill with enough water so that it is almost covered. Bring to a boil, then simmer over medium heat until starting to fall apart, about 20 minutes. Stir occasionally. Remove from the heat and stir in the sugar and cinnamon until sugar has dissolved. Serve hot or cold.

STEWED ORANGE-CINNAMON RHUBARB PARFAIT

Steps:

• Cook rhubarb, sugar and water in large saucepan on medium heat 5 min., stirring frequently. Remove from heat; cover. Let stand 3 min. or until rhubarb is tender; stir in orange extract.
• Refrigerate 1 hour or until cooled.
• Drain rhubarb mixture; discard liquid. Break each graham cracker into 8 pieces. Place 4 cracker pieces in each of 3 parfait glasses; top each with 1/4 cup rhubarb and 1 Tbsp. COOL WHIP. Repeat layers. Sprinkle with nuts.

GRANDMA'S STEWED RHUBARB

Steps:

• Place the rhubarb, sugar, cloves, and lemon juice into a large stockpot over low heat. Cover the pot and cook, stirring occasionally, until the rhubarb begins to release its juice, soften, and break apart, about 10 minutes. Turn up the heat, bring the rhubarb mixture to a full rolling boil, and stir in the gelatin mix until the gelatin powder has dissolved. Remove from heat, cool to room temperature, and sweeten to taste with honey.

STEWED RHUBARB

Steps:

• Put the rhubarb into a saucepan with the orange zest, juice, sugar and 2 tbsp water. Bring to the boil then simmer for 8 mins until the rhubarb is cooked but still holds its shape.

MAKE-AHEAD RHUBARB YOGURT PARFAITS

Steps:

• Combine rhubarb, water, and salt in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until rhubarb has broken down, 6 to 8 minutes. Mix in honey and continue stirring until mixture has thickened, 2 to 3 minutes. Remove from heat.
• Line five 12- to 16-ounce jars in an assembly-line fashion. Place 2 tablespoons of the rhubarb mixture into the bottom of each jar. Top each with 2 tablespoons cracker crumbs and 2/3 cup yogurt in that order. Divide remaining rhubarb mixture and cracker crumbs over parfaits and top each with 1 tablespoon crushed walnuts. Seal jars and refrigerate until ready to eat.

STEWED RHUBARB FRUIT COMPOTE

Steps:

• Cut rhubarb into bite-sized pieces.
• Peel, core and thinly slice apple. Grate rind and squeeze juice from orange. Combine rhubarb, apple, orange rind and juice, water and sugar in a saucepan.
• Cover and bring to a boil.
• Reduce heat and simmer 10 minutes or until fruit is tender.
• Stir occasionally.
• Remove from heat and add strawberries, if desired.
• Add more sugar to taste. Serve warm or at room temperature. Top with spoonful of yogurt and sprinkle of brown sugar.