Chef and author Kim Sunée shows us how to make a parfait with wild Alaska rhubarb.
Rhubarb compote:
Remove leaves from rhubarb
Chop stems into small pieces
Mix 4 cups rhubarb to one cup sugar
Add a splash of lemon juice and vanilla
Stir while cooking over medium heat for approximately 5 minutes
To create parfait:
Layer yogurt, crème fachise or whipped cream with peanuts or pistachios, a layer of rhubarb compote and drizzle honey. Repeat layers. Top with nuts before serving for a little bit of crunch.
Rhubarb and onion compote
Recipe by Kim Sunée from "A Mouthful of Stars"
1 tablespoon olive oil
1 cup sweet onion, halved and sliced
4 cups fresh, chopped rhubarb
1/2 cup granulated sugar
1/4 teaspoon fine grain sea salt
1 tablespoon fresh lemon juice
1/2 tablespoon pink peppercorns or 1 1/2 teaspoons vanilla extract
1. Heat olive oil in a large pan over medium-high heat. Add onion, reduce heat to medium and sauté, stirring occasionally, 5 minutes. Add rhubarb, sugar, salt, and lemon juice. Stir and let cook on medium-low heat 10 minutes or until tender and jam-like.
For Pink Peppercorn Onion and Rhubarb Compote: Stir in pink peppercorns after rhubarb has cooked 10 minutes; garnish with more pink peppercorns, if desired.
For Vanilla Rhubarb and Onion Compote: Stir in vanilla after rhubarb has cooked 10 minutes. Or, scrape half a vanilla bean into rhubarb and stir to combine.