Rhubarb – oh tangy delicious rhubarb! It’s nearing the end of the season for this delicacy and so when I walked by a stall at the Farmer’s Market I just had to nab some up. The question then was what to make – pie? pastry? jam? But the day was gorgeous and I really didn’t feel like sweating away in a hot kitchen so the answer became simple – Vanilla Rhubarb Parfaits!
Rhubarb Topping with Orange Syrup
4 large stalks of rhubarb, cleaned and chopped into 2 inch pieces
the juice of 1 medium orange
1/2 tsp ginger powder
1/2 tsp orange zest
1/2 cup water
3 TBSP cane sugar
In a sauce pan start to heat your rhubarb in about 2 tsp of water. Stir frequently until rhubarb is soft to touch (it may start to resemble applesauce in a way). In another pan add water and sugar and heat through, stirring until sugar is dissolved. Add orange juice, ginger and zest to rhubarb and then add the simple syrup (sugar and water mix).
Remove from stovetop and allow to cool.
In chilled glasses scoop about 1/2 cup vanilla ice cream. Top with rhubarb mixture.
