Rhubarb Heavenly Hash

A No-Bake Layered Dessert with Tart-Sweet Rhubarb

This is a vintage-style parfait that lets rhubarb sauce do the talking. Tart, jammy stewed rhubarb gets layered with cool whipped cream that’s been folded with mini marshmallows for a pillowy texture somewhere between mousse and fluff.

The contrast is the whole point. Sour rhubarb, lightly sweetened cream, and the soft squish of marshmallow play off each other so neither side wins. Toasted almonds between layers add the crunch that keeps every spoonful from feeling one-note.

Whip the cream to stiff peaks before folding in the marshmallows so the structure holds in the fridge. A clear glass compote or parfait glasses show off the alternating pink and white layers, which is half the appeal of this old-school dessert.

Pro Tips

• Use a thickened, well-cooked rhubarb sauce. A loose, watery sauce will weep into the cream and slump the layers.
• Toast the almonds in a dry skillet over medium heat for 3 to 4 minutes until they smell nutty. Untoasted almonds taste flat here.
• Chill the bowl and beaters in the freezer for 10 minutes before whipping the cream. Cold equipment whips faster and holds more air.
• Assemble within a couple of hours of serving for the cleanest layers.

Variations

• Swap toasted almonds for pecans or pistachios.
• Stir a splash of orange liqueur or rosewater into the cream for a grown-up edge.
• Use strawberry-rhubarb sauce for a sweeter, pinker version.