Strawberry and Rhubarb Parfait

What could be more refreshing than fresh berry and ice cream parfaits in June? Here is one of my favorites. To keep it simple, buy your favorite ice cream and just make the sauces.

Strawberry and Rhubarb Parfait
You can make this with three scoops of vanilla ice cream, or a couple of scoops of vanilla and one scoop of strawberry ice cream.

Strawberry Sauce
1 ½ cup chopped fresh strawberries
1 to 2 tablespoons sugar
A few drops of freshly squeezed lemon juice

Combine the strawberries, 1 tablespoon of sugar, and the lemon juice in a food processor and process to a rough puree. Taste, and add more sugar if needed. For a more rustic sauce, simply chop the strawberries by hand to the desired consistency, then combine it with the sugar and lemon juice.

Rhubarb, Lemongrass and Ginger Sauce
2 stalks lemongrass, smashed and chopped
3-inch piece of fresh ginger, smashed and chopped
1 ½ cup sugar
2 cups water
1 vanilla bean
1 ½ pounds rhubarb, chopped into ½ inch pieces

Combine the lemongrass, ginger, sugar, and water in a big pot. Split the vanilla bean and scrape the seeds into the pot, and toss in the pod, too. Bring to a boil. Reduce to a simmer and cook 5 minutes. Remove from heat and let steep 20 to 30 minutes.

Remove the vanilla bean pod, and strain the syrup to remove the bits of ginger and lemongrass. Don’t worry about the vanilla seeds passing through the strainer. Return the syrup to the pot and add the rhubarb. Bring to a boil and cook 10 to 15 minutes, until the rhubarb is soft, but not so long that it dissolves.

Add strawberry sauce to a parfait glass, top with a scoop of ice cream, then the rhubarb sauce, then more ice cream. Top with both sauces, whipped cream and a fresh strawberry. Bliss!