Rhubarb Compote – Dessert Parfait

Chef George Doumaney from Portsmouth Publick House joined The Rhode Show making Rhubarb Compote-Desert Parfait.

INGREDIENTS:

For Rhubarb Compote

4 cups of cut rhubarb

¾ cup granulated sugar

¼ cup Chambord

For Coconut Topping

½ cup pecan pieces

½ cup of flaked coconut

¼ cup granulated sugar

For whipped topping

8 oz mascarpone cheese

8 oz cream cheese

¾ cup confectioners sugar

½ cup heavy whipping cream

1 teaspoon vanilla extract

Zest of 1 whole lemon

DIRECTIONS:

For Rhubarb Compote

Using a heavy medium sauce pan, place Rhubarb, sugar and Chambord to a boil over medium high heat and stir until sugar dissolves. Reduce heat to low, cover and let simmer until rhubarb is soft. Transfer to a plastic container cover and refrigerate. This can be made ahead of time.

For Coconut Crunch Topping

Place pecan and sugar in medium sauce pan or skillet, stir constantly over medium high heat. Sugar will melt and turn a deep amber color, this usually takes about 3 minutes, then remove from heat. Add coconut flaks and stir until well incorporated. Spread mixture out on a cookie sheet and let cool. Break in to shards. This can be made ahead of time and stored in an airtight container.

For Whipped Topping

In medium mixing bowl whip heavy cream until soft peaks appear and set aside.

In another mixing bowl place mascarpone, cream cheese and confectioners sugar set at medium speed and blend until smooth and creamy. Then add vanilla extract and lemon zest and mix well. Next take heavy cream and fold into the cheese mixture, fold this by hand.

To assemble Dessert

Divide Rhubarb compote among 4 large wineglasses. Spoon a dollop of the whipped topping over compote. Top with coconut crunch shards. Enjoy!!

More: www.portsmouthpublickhouse.com

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