1. Strawberry Rhubarb Compote: In a medium saucepan over medium low heat add rhubarb, strawberries, cinnamon stick, sugar, cornstarch and lemon zest; stir the mixture occasionally so not to burn. 2. Cook until rhubarb is soft and mixture thickens, about 8 to 10 minutes; cool completely& remove cinnamon stick. 3. Cream Layer: In the bowl of a stand mixer fitted with a whisk attachment (or alternatively with an electric hand mixer), whip cream until soft peaks start to form. 4. Add icing sugar and increase speed to high; continue to whip cream into firm peaks. 5. Fold crème fraiche and Grand Marnier into whipped cream. 6. Assembly: Divide 1/3 of the cream layer equally into 6 parfait glasses; divide half the strawberry rhubarb compote equally on top of the layers of the cream layer. 7. Divide another 1/3 of the cream on top of the layers of the strawberry rhubarb compote; divide remaining half of strawberry rhubarb compote equally on top of the layers of cream. 8. Divide the remaining 1/3 the cream equally on top of the strawberry compote mixture. 9. Garnish each parfait with a whole strawberry, sprig of lemon balm and cookie (optional). ---------------------------------------------------------------------------
Nutrition
Ingredients
