Preparation:
Place rhubarb, sugar, and juice in a heavy large saucepan. Bring to a boil. Reduce the heat; cover and simmer until tender, stirring occasionally, about 15 minutes. Cool slightly. Place half the rhubarb mixture into a blender or processor. Puree until smooth. Cover and refrigerate the remaining rhubarb mixture and puree separately until well chilled. Beat cream in a medium bowl to soft peaks. Fold puree into cream. Fill 8 parfait glasses with alternating layers of puree-cream mixture and rhubarb, beginning and ending with cream. |
