We are in full on girly mode in the The Domestic Front household. The Nuni is two and a half years old, and is seriously interested in the following (in no particular order): twirly dresses, crowns, glass slippers, toenail polish, my makeup, shiny shoes, and anything with sparkles. I would freak out in a feminist quandary, except I have a fuzzy memory of being VERY into princesses and makeup when I was quite young myself, and I am a perfectly acceptable adult with a career and a family and a tendency to wear Old Navy tee shirts to work.
In the Nuni’s world, her current favorite book is one called “Fancy Nancy”, about a hapless girl who LOVES being fancy — she likes to write her name with a plume (which is a fancy word for feather), her favorite color is fuchsia (which is a fancy word for purple), and she can’t WAIT to learn French, because EVERYTHING sounds fancy in French. Poor Fancy Nancy is beset by a thoroughly plain family, who thrills her one night by dressing up in accessories, going to a restaurant and ordering parfaits, which are “French for ice cream sundaes”.
Now, accuracy aside, parfaits are a very fancy dessert, and as the parent of a wee one who loves all things fancy, I thought I would accommodate her wishes and make them. As she also loves all things pink (as she regularly tells me, “Pink is my favrit color, mamma.”) I thought I would turn to the pinkest of all pink things — rhubarb. Sure, it doesn’t sport the aggressive magenta of anything made with beets, but for rosy, fancy, girly pinkness, rhubarb is your ingredient of choice.
These rhubarb parfaits are dessert frippery — they are a confection of lightness and ruffles, inspired both by the most frivolous of desserts, aptly named a fool, and the rather flighty crumble. Smooth and tangy rhubarb is layered with whipped cream and a crumbled almond cookie. The result is very fancy indeed, and very pink indeed. And the Nuni was justly appreciative, exclaiming “I LOVE this, mamma! Dat is a BOOTIFUL dessert!”
- 1 pound rhubarb
- ¼ cup sugar
- 8 ounces heavy cream
- ⅓ cup greek yogurt
- 1 tablespoon honey
- 6 tablespoons butter
- 6 tablespoons sugar
- ¼ cup oats
- ½ cup flour
- 1 pinch salt
- 2 tablespoons almond flour
- Clean the rhubarb, trim off any remaining leaves (which are poisonous) and chop into 1 inch pieces.
- Combine the rhubarb and the ¼ c. sugar in a small saucepan and heat over low heat until the rhubarb has broken down into a chunky sauce -- about 30 minutes. Let cool.
- Meanwhile, combine the ingredients for the crumble. Mix them with a pastry blender until the mixture resembles coarse crumbs. Sprinkle on a cookie sheet and bake at 350 degrees until the crumbs are golden brown and crunchy, about 10 minutes.
- Just before serving, whip the cream with the honey, then fold in the yogurt.
- In 4 small bowls, layer the cream, the rhubarb, and crumbs of the crumble. Serve immediately.