Samantha's love for cooking and baking is homegrown. Her mother and grandmother taught her the basics. But she also gets creative inspiration from her sister, a chef at a French café. Samantha's overall philosophy on food is simple: it should taste good, and make people happy.
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A rhubarb mixture is layered with cream and topped with streusel in this rhubarb crisp recipe.
Combine all sauce ingredients in 6-quart saucepan. Cook over medium-high heat, stirring occasionally, 10-12 minutes or until mixture comes to a full boil. Reduce heat to medium. Cook, stirring often, 5-6 minutes or until mixture is thickened. Spoon sauce into bowl. Let cool 30 minutes. Cover; chill at least 1 hour.
Heat oven to 350°F.
Combine brown sugar and butter in 4-quart saucepan. Cook over medium heat 4-5 minutes or until butter is melted. Remove from heat. Stir in oats and cinnamon.
Spread oat mixture onto ungreased 15x10x1-inch baking pan. Bake 10-15 minutes or until browned, stirring once or twice. Let streusel stand in pan, stirring occasionally, 30 minutes or until cooled. Store in container with tight-fitting lid until ready to assemble parfaits.
Beat whipping cream in bowl at high speed until soft peaks form. Add 2 tablespoons sugar; continue beating until stiff peaks form.
Layer 1/4 cup
sauce, 2 tablespoons streusel and
whipped cream in each of eight (6- to 8-ounce) parfait glasses. Repeat layers twice, ending with whipped cream.
Dietary Fiber: 4g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/935
© 2014 Land O'Lakes, Inc.
This past weekend was glorious! We had perfect weather for catching up on our yard work. We spent all of Saturday afternoon weeding and tending to our overgrown “problem” areas. Ryan’s mom, Becky, was even so kind as to come over and play with our toddler so that he could be outside, too – without getting too close to the clipping shears and other dangerous tools.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Every year, I like to challenge myself to try new recipes or techniques for outdoor cooking. This year, recipes that use cedar planks or salt blocks are popping up everywhere. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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