- 2 cups rhubarb -cut into 1 inch pieces
- 1/2 cup granulated sugar
- 1 tbsp. lemon juice
- 1/2 stick softened butter
- 2 tbsp. granulated sugar
- 1 tbsp. Sugar in The Raw
- 1/2 Cup all purpose flour
- Pinch fine sea salt
- As needed whipped cream
Preheat oven to 400°F. In a bowl, combine the rhubarb and first measure of sugar and lemon juice. Place in an ovenproof baking dish and roast for about 15 minutes or until tender and the juices have come out. Allow to cool. Reserve.
Prepare the baked streusel by combining the softened butter, second measure of sugar, Sugar in the Raw, flour and salt in a mixing bowl. Mix with a beater or paddle attachment. When greasy lumps form, immediately stop mixing. Transfer onto a baking sheet, spread out into an even layer and chill in the freezer for 15 minutes. Bake in 350°F oven for about 5 minutes or until golden brown. Reserve.
To assemble parfaits, spoon an equal amount of the rhubarb mixture into the bottom of decorative serving glasses. Top with a generous layer of the baked streusel and garnish with whipped cream and a mint leaf. Recipe serves 4 people. Enjoy!
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