This simple springtime dessert is a cinch to assemble but ticks all the boxes: it’s creamy, fruity, and looks perfectly elegant when piled into a coupe glass. The rhubarb is baked until just softened—be careful not to overdo it, or the pieces will melt into more of a sauce. The egg-free “mousse” comes together equally fast; just take note that the cream in this recipe is divided: a small portion is heated along with the white chocolate to form a smooth ganache that, once cool, is whipped together with the remaining cold cream. Serve with any crushed storebought cookie for a crispy, crunchy garnish.
Directions
- Heat the oven to 400°F. Cut the rhubarb into ½-inch pieces—larger stalks will need to be cut in half (or even thirds) lengthwise before being diced crosswise. Place the rhubarb pieces into a large baking dish along with the sugar. Toss until the sugar begins to dissolve, then arrange the rhubarb into a single layer. Bake for 8 to 10 minutes, or until the sugar has dissolved into a pink syrup and the rhubarb is just fork-tender (it will continue cooking after you remove it from the oven). Let cool to room temperature before using or store in an airtight container in the refrigerator for up to 3 days.
- Combine the white chocolate and ¾ cup (170 grams) of the cream in a medium heat-safe bowl and microwave on high speed for 30 second bursts, stirring well in between, until the chocolate has mostly melted. Let stand for 1 minute, then stir once more until the mixture is smooth and emulsified. If any bits of unmelted chocolate remain, return the bowl to the microwave for another 15 to 30 seconds. (If you don’t have a microwave, place the cream and chocolate in a heat-safe bowl set over a pot filled with 1 to 2 inches of barely simmering water. Stir occasionally until smooth.) Let the chocolate mixture cool to room temperature, about 10 minutes.
- Once the chocolate mixture has cooled, add it to the bowl of a stand mixer fitted with the whisk attachment, along with the remaining 1¼ cups (280 grams) of cream and a pinch of kosher salt. Beat on medium-high speed until stiff peaks just form, 2 to 3 minutes, taking care not to overmix. Use immediately or transfer to an airtight container and store in the refrigerator for up to 2 days.
- To assemble the parfaits, dollop a bit of the mousse into the bottom of a coupe glass or other small serving vessel, followed by a few spoonfuls of the rhubarb and its accumulated juices. Add another layer of cream, then place a few additional pieces of rhubarb on top. Sprinkle with crushed cookies and serve immediately.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.