Rhubarb parfait

4 servings
Rhubarb parfait
Rating: (0ratings)


  • 400 g rhubarb
  • 100 ml water
  • 2 tarragon sprigs
  • 50 g Dansukker SteviaSugar
  • 50 ml Dansukker Glucose Syrup
  • 1 tsp Dansukker Vanilla Sugar
  • 250 ml low-fat crème fraîche

Rinse the rhubarb and chop into small pieces. Put the rhubarb and tarragon in a saucepan with the water. Cover and simmer for 5 minutes. Mix in the steviasugar, glucose syrup and vanilla sugar. Allow to cool. Add the crème fraîche. Churn the mixture in an ice cream machine. Alternatively, freeze it in a mould for at least 4 hours. Serve the parfait with strawberries, if desired.

The recipe was made by