Roasted Strawberry-Rhubarb Parfait

Roasted Strawberry-Rhubarb Parfait

Takes a little bit of time, but this one is well worth the prep. Strawberries are my all-time favorite and this one just accents the sweet taste of these delicious little flavor bombs. Add the heavy cream and all I can say is “MMM!”

  • Servings: 4
  • Difficulty: easy
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1½ Pounds Fresh Strawberries

5 Stalks Rhubarb

2 Tablespoons + ¾ Teaspoon Sugar

1¼ Teaspoons Vanilla Extract, Divided

5 Sprigs Fresh Thyme

¼ Teaspoon Flaky Sea Salt

1 Cup Heavy Cream

1 Cup Almond Biscottis

Fresh Mint, for Garnish, Optional


  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Put a metal mixing bowl in the freezer to chill.
  2. Toss the strawberries with 1 tablespoon sugar, 1 teaspoon vanilla, thyme sprigs, and sea salt on the baking sheet and roast until jammy and the liquid has thickened a bit, about 40 minutes. Remove from the oven and let cool to room temperature.
  3. Place the biscottis in a Ziplock bag and use a wooden spoon or rolling pin to crush the cookies, leaving some larger pieces.
  4. While the strawberries are cooling, place the cream, remaining ¾ teaspoon sugar, and ¼ teaspoon vanilla in the chilled mixing bowl. Whip on high until stiff.
  5. To assemble the parfaits, add crushed biscotti to the bottom of jars or dessert bowls, spoon strawberries on top, then whipped cream. Top with more strawberries and fresh mint for garnish.

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