Strawberry Rhubarb Parfaits
 

I hesitated to post this because I don't have a carb count, but it is so good and so spring-like that I had to share. This dessert is elegant enough for company and can be made a day ahead.

Strawberry Rhubarb Parfaits (adapted from Bon Appetit)
6 servings

1.5# fresh strawberries
.75# rhubarb, the reddest you can find
Splenda to taste (around 10 packets)
1 tsp. grated ginger
1 tsp. lime juice

1.5 cups whipping cream
1/3 cup sour cream
3 packets Splenda
1 Tb. sherry

(optional) 12 small low carb cookies

Reserve 6 smallish strawberries with nice shapes and no bruises. Remove stems from the rest of the strawberries and cut into thick slices. Cut rhubarb into 1 inch pieces. Combine fruit with splenda, ginger and lime juice in a heavy saucepan and cook over medium-low heat until rhubarb is falling apart and fruit is thickening, around 1/2 hour. Taste to make sure it is not too tart. (I usually double the fruit and keep the leftovers to spoon over my yogurt.) Chill.

Whip cream and Splenda just until stiff peaks form. Add sour cream and sherry and return to stiff peak. Chill.

Layer fruit, then cream, then fruit, then cream in parfait glasses (I like to use martini glasses). The trick to layering is to spoon a small amount around the edge of the previous layer, then fill in the middle. If you drop a big spoonful in the middle, the previous layer will squoosh up around the edges and your layers will be messy. You should have just enough cream but some extra fruit. At this point they can be covered with plastic wrap and stored in the fridge for a day. Tent up the plastic wrap so it doesn't stick to the tops.

Before serving, slice the reserved strawberries into 4-5 slices each. You can stem them or not, your choice. They're prettier with the leaves on but removing them is easier to eat. [If using cookies, crush 6 of the cookies with a rolling pin and sprinkle on top of the parfaits. Set the remaining 6 cookies on the rim of the glass so they are standing out of the parfaits.] Fan out the strawberries and set on top of the parfaits. Serve and enjoy!

This sounds delicious! I will try it when I see some rhubarb appear in the stores.

This looks so good! Thank you for sharing it. *Ü*