For the prettiest parfaits, look for the reddest rhubarb possible at the supermarket or farmers market.
· Rhubarb may be roasted 1 day ahead. Cool and chill, covered.
· Rhubarb and strawberry purées may be made 1 day ahead and chilled, covered.
Recipe information
Total Time
2 3/4 hr
Yield
Serves 8
Ingredients
Preparation
Step 1
Preheat oven to 400°F.
Step 2
Arrange rhubarb in 1 layer on a lightly oiled shallow (1-inch-deep) baking pan and sprinkle with confectioners sugar. Roast in middle of oven 30 minutes, or until very tender. Cool in pan on a rack.
Step 3
Purée rhubarb in a blender, scraping down sides several times, until smooth and transfer to a bowl. Purée strawberries and corn syrup in blender. Force purée through a fine sieve into a bowl and discard seeds. Stir one third of rhubarb purée into strawberry purée.
Step 4
Stir together remaining rhubarb purée and ice cream and freeze until firm enough to scoop, 1 to 2 hours.
Step 5
Layer strawberry-rhubarb purée and ice-cream mixture in 8 (6-oz) stemmed glasses.
Step 6
Serve immediately.
