Rhubarb Parfait

Rhubarb Parfait

The taste of Rhubarb is the greatest in the world. Okay, well, it's in the top 10 of my book. I take a bite of it and my mind goes back to rhubarb pies in the afternoon with whipped cream on top in the back yard. mmm....

Now, rhubarb pies aren't exactly low-carb friendly, so I came up with this delicious dessert that is the greatest summer treat.

....................

Rhubarb Parfait

Serves 4

4.5 Net Carbs per serving, 1.3 from veg

1/2 lb rhubarb (about 4 stalks), diced

1 cup water

3/4 cup - 1 cup xylitol, depending on how sweet you like your rhubarb. I prefer to use 3/4 cups (xylitol has 0 net carbs because it is a sugar alcohol. Don't use more than recommended, and always count the carb count if you use a different sugar substitute, like Splenda or Sweet n Low.)

1 vanilla bean, whole

1/2 cup heavy whipping cream

1 tsp vanilla extract

1/2 cup Carb Smart Ice cream- either chocolate or vanilla- You don't need very much, just enough to give the parfait a cool temperature.

1. In a small sauce pot, heat water, xylitol and vanilla. Let simmer for 5 minutes.

2. Add rhubarb and bring to a boil. Remove from heat, and let cool off the burner.

3. Once cooled, remove rhubarb with a slotted spoon and set aside. Put the syrup back onto the burner and let simmer for about 8-10 minutes.

4. Whip cream and vanilla extract until whipped and fluffy. Return rhubarb to syrup mixture. Let cool slightly. Divide in half.

5. Spoon 1/8 c of Carb Smart Ice Cream into the bottom of each parfait cup divide half of the rhubarb mixture among the 4 cups and then the whipped cream among them. Top with the other half of the rhubarb mixture. Serve immediately.