Strawberry-rhubarb Parfait Recipe

Inspired by Rosa Sky

Time45m

Serves4

Rosewater, Miso-White Chocolate Whipped Cream, Pistachio Granola

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Ingredients

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1
Prepare the Strawberry-Rhubarb Mixture
In a saucepan, combine the chopped rhubarb, sugar, and rosewater. Cook over medium heat until the rhubarb is softened and the mixture is syrupy, about 10 minutes. Remove from heat and let cool.
2
Make the Miso-White Chocolate Whipped Cream
In a mixing bowl, whip the heavy cream until soft peaks form. Gradually fold in the melted white chocolate, miso paste, and powdered sugar until well combined. Refrigerate until ready to use.
3
Prepare the Pistachio Granola
Preheat the oven to 350°F (175°C). In a bowl, combine rolled oats, chopped pistachios, honey, olive oil, and salt. Spread the mixture onto a baking sheet and bake for about 15-20 minutes, stirring occasionally, until golden brown. Let it cool.
4
Assemble the Parfait
In a glass or serving dish, layer the strawberry-rhubarb mixture, followed by a layer of miso-white chocolate whipped cream, and a layer of pistachio granola. Repeat the layers until the glasses are filled. Serve immediately or chill until serving.