Rhubarb season is much too short, and so I tend to go into panic mode and buy heaps of it while i can. Which I then cut up, and pack my freezer full to the brim! One might find this a tad OCD, but it’s clear this OCD tendency has it’s benefits – because look at this cosmic parfait! This Rose and Rhubarb Parfait is made from frozen rhubarb that’s been stewed in a pot with a few frozen berries and coconut sugar. That’s all you need to make this utterly delicious rhubarb revelation. Because it’s no fair that we should only get to enjoy rhubarb for 3 weeks of the 52 in a year don’t you think?
And it’s not just this delicious compote that you can start defrosting for. Rhubarb compote can be used to make numerous sweet recipes; like rhubarb jam, crumble, and pies. So if you’ve got leftover rhubarb sitting in your freezer this recipe is for you! I like to have this compote for breakfast, snack time, or dessert paired with coconut yogurt and granola. I’ve also mixed this compote with frozen berries as well, because I love the berry rhubarb blend. Then, to fancy it up a little I’ve used a splash rose extract and topped with edible dried rose petals. Totally optional (not everybody has these ingredients on hand) but it’s a delicious addition that makes it so gourmet. Next add the chia, granola and a few crunchy hazelnuts to sprinkle.
I’m starting to think that perhaps it would have been worthwhile to invest in a second freezer, because there’s no way my rhubarb is going to last another week now that I’ve discovered this compote.
Hope you enjoy this delicious rhubarb revelation as much as I do!
VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – DAIRY-FREE – SOY-FREE