Mascarpone and Rhubarb Parfait

• Vegetarian
• Gluten free

• Produce

  • 1/2 tsp Ginger, fresh
  • 2 Lemons, juice from
  • 3 Rhubarb stalks

• Refrigerated

  • 2 tbsp Almond milk

• Canned Goods

  • 1/4 cup Coconut cream

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 1/4 cup Cane sugar or coconut sugar

• Nuts & Seeds

  • 1 tbsp Chia seeds

• Dairy

  • 1 cup Mascarpone cheese

Found on thealmondeater.com

Description

Ingredients

• 3 rhubarb stalks, sliced into 2 pieces
• ¼ cup cane sugar OR coconut sugar (depending on personal preference)
• Juice from 2 lemons
• 1 tbsp chia seeds (optional)
• 1 cup (8 oz.) mascarpone cheese
• ¼ cup coconut cream
• 2 tbsp almond milk (or milk of choice)
• ½ tsp fresh ginger, grated
• 1 tbsp honey

Directions

• Preheat oven to 400°.
• Slice TWO of the rhubarb stalks into 2 slices, and slice the third rhubarb into ½ slices, similar to how you would slice celery.
• Place rhubarb in a bowl and then pour sugar overtop, coating the rhubarb with sugar.
• Line a baking sheet with foil and then put rhubarb on the foil, folding up the foil so that the rhubarb is covered, and roast for approximately 15 minutes or until softened.
• Meanwhile, combine mascarpone, coconut cream, milk, ginger, and honey together in a bowl, using an electric mixer to stir everything together; set aside or place in refrigerator.
• Once the rhubarb is roasted, remove the smaller ½ pieces and place in a small saucepan to make compote.
• Add lemon juice and bring to a boil; once boiling, reduce to a simmer for 10 minutes, using a wooden spoon to crush rhubarb up. Once rhubarb is crushed, stir in chia seeds and then divide compote evenly between two glasses.
• Spoon our the mascarpone overtop of the compote, and then top the parfait with the 2 sliced rhubarb.
• Add extra ginger or honey if desired, and enjoy!