Photo by Elinor Carucci
Recipe information
Yield
2 Servings
Ingredients
8
ounces fresh rhubarb stalks, trimmed, cut crosswise into 1/2-inch slices, or 8 ounces frozen rhubarb, thawed
1
/4 cup sugar
3
tablespoons orange juice
2
tablespoons Grand Marnier or other orange liqueur
1
/2 cup heavy cream
1
teaspoon sugar
Need to make a substitution?
Preparation
Step 1
Bring rhubarb, sugar and orange juice to simmer in medium saucepan over medium-low heat, stirring until sugar dissolves. Partially cover pan and cook until rhubarb is very soft, about 6 minutes. Mix in Grand Marnier. Refrigerate until cold, about 15 minutes.
Step 2
Meanwhile, using electric mixer, beat whipping cream and sugar in large bowl until soft peaks form. Cover and chill up to 6 hours.
Step 3
To assemble, alternate layers of rhubarb mixture and whipped cream in 2 large wine goblets or dessert dishes. Using small knife, swirl mixtures together. Serve immediately or refrigerate up to 1 hour.