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Video: Rhubarb parfait with Kim Sunée

Chef and author Kim Sunée shows us how to make a parfait with wild Alaska rhubarb.

Rhubarb compote:

Remove leaves from rhubarb

Chop stems into small pieces

Mix 4 cups rhubarb to one cup sugar

Add a splash of lemon juice and vanilla

Stir while cooking over medium heat for approximately 5 minutes

To create parfait:

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Layer yogurt, crème fachise or whipped cream with peanuts or pistachios, a layer of rhubarb compote and drizzle honey. Repeat layers. Top with nuts before serving for a little bit of crunch.

Rhubarb and onion compote

Recipe by Kim Sunée from "A Mouthful of Stars"

1 tablespoon olive oil

1 cup sweet onion, halved and sliced

4 cups fresh, chopped rhubarb

1/2 cup granulated sugar

1/4 teaspoon fine grain sea salt

1 tablespoon fresh lemon juice

1/2 tablespoon pink peppercorns or 1 1/2 teaspoons vanilla extract

1. Heat olive oil in a large pan over medium-high heat. Add onion, reduce heat to medium and sauté, stirring occasionally, 5 minutes. Add rhubarb, sugar, salt, and lemon juice. Stir and let cook on medium-low heat 10 minutes or until tender and jam-like.

For Pink Peppercorn Onion and Rhubarb Compote: Stir in pink peppercorns after rhubarb has cooked 10 minutes; garnish with more pink peppercorns, if desired.

For Vanilla Rhubarb and Onion Compote: Stir in vanilla after rhubarb has cooked 10 minutes. Or, scrape half a vanilla bean into rhubarb and stir to combine.

Related video recipe: Pan-seared wild salmon with pistachio and herbs

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