GOLDEN VALLEY, Minn.-- Baker and author Pat Sinclair stopped by today to share a recipe from her latest cookbook, Scandinavian Classic Baking.
You can find Pat Sinclair's Scandinavian Classic Baking cookbook is bookstores everywhere. For more information about Pat, visit http://PatCooksandBakes.blogspot.com.
Red, White and Blueberry Parfait
Makes 4 servings
3 cups diced rhubarb (about 3/4 pound)
3/4 cup sugar
1/4 cup white wine or water
1 tablespoon lemon juice
2 cinnamon sticks
1 cup blueberries
Red food coloring
3 cups cubes angel food cake
1 cup heavy whipping cream, whipped
Mint leaves
Place the rhubarb, sugar, wine, lemon juice and cinnamon stick in a medium saucepan. Place over medium heat and bring to a boil. Reduce heat to low and cook, stirring occasionally, until rhubarb is tender, about 4 to 6 minutes.
Remove from the heat and stir in the blueberries. Cool to room temperature and remove the cinnamon sticks.
Place several pieces of angel food cake in the bottom of 4 dessert dishes. Top with about 1/4 cup rhubarb sauce and a layer of whipped cream. Repeat, ending with whipped cream. Chill until serving. Garnish with mint leaves.
Tip: The rhubarb sauce can be served over Greek-style yogurt, pound cake or ice cream. You can use strawberries or raspberries instead of blueberries.
Copyright 2011 by Pat Sinclair