Thursday, March 7, 2013

Rosy Rhubarb Parfaits

Ever one at the cook-off will be doing Strawberry, Rhubarb pie. Why not do something a little different? For home use, you can put these in parfait glasses, for a competition, why not put them in 5" dutch ovens! Camp Chef still makes them. Get two or three, and, or barrow some. It only takes 4.

2 cups diced raw rhubarb
½ cup water
¼ cup sugar
1 4-serving-size package strawberry gelatin
1 teaspoon orange zest
½ cup orange juice
4 ounces cream cheese, whipped, or softened
2 tablespoons honey
2 tablespoons milk
¼ teaspoon nutmeg
1 cup strawberries, sliced
4 large very red strawberries cut for fans, and 8 large mint levies for the garnish

In a 10" dutch oven, over 8 to 10 charcoals  combine rhubarb, water, and sugar. Heat to boiling. Cover and simmer about 5 minutes or until rhubarb is tender. Remove from heat. Add strawberry gelatin, stirring until gelatin dissolved. Stir in orange juice and zest. Chill until partially set. Meanwhile, in a small bowl combine cream cheese, honey, milk, and nutmeg. Beat until smooth. Cover and chill. Stir strawberries into partially thickened gelatin. In 4, 5" dutch ovens alternate layers of gelatin mixture, and cream cheese mixture. cover and chill for 1 to 2 hours, or until judging. Garnish with mint  levies and strawberry fans.

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