Sunday, May 16, 2010
I've been getting strawberries and rhubarb in my vegetable box lately. If I was cooking for just myself I'd have made strawberry tapioca with some of the strawberries, but Rachael inexplicably doesn't like it. I used to make these strawberry parfaits from Eating Well at least a couple of times a year during strawberry season, so thought Id try a veganised version. It was a success, so I followed it the next week with a rhubarb version which I thought turned out even better. If you're a fan of strawberry-rhubarb, you could try using raw, sliced strawberries in place of the banana in the rhubarb version.
This should make four or five parfaits, depending on the size of your glasses--mine are 250ml, or a little over 8oz, and I get five with them.
Strawberry or Rhubarb Parfaits
for the cream:
1 1/2T tapioca flour
2t custard powder
1 1/2C almond milk
2t orange zest
1lb rhubarb, trimmed and sliced
1C sugar (7oz)
3T orange juice
2t Minute Tapioca
2t clementine cordial or similar
2 bananas, thinly sliced
1 pint strawberries, cored and sliced
2t clementine cordial
To make the cream, mix the tapioca flour, custard powder, sugar, and 2T of the almond milk in a small heavy pan. Once all of the lumps are mixed out, whisk in the rest of the milk along with the orange zest. Bring to the boil and turn the heat down and simmer for a couple of minutes, stirring frequently. Take off the heat and let cool for about twenty minutes.
To make the rhubarb, mix together all of the ingredients except the bananas in a medium pan. Bring to a simmer and cook, covered--stirring frequently--till the rhubarb is very soft. Take off of the heat and stir in the bananas and cordial. Cool for about twenty minutes.
To make the strawberries, mix everything in a bowl and let rest for about twenty minutes.
Once everything has rested and cooled, assemble your parfaits: starting with a layer of fruit, divvy up the cream and fruit among the glasses. With my glasses, three layers of fruit and two of cream worked out well. Cover the glasses and chill the in the fridge for an hour or so. These keep well for at least three days.