Strawberry Rhubarb Parfloat (Float)

March 27, 2018
Recipes, Strawberry Breakfast, Strawberry Snacks & Appetizers

Strawberries, rhubarb, and oranges are the stars of this impressive float! This indulgent Strawberry Rhubarb Parfloat snack is so much more than the ice cream float of your childhood. This grown-up version combines fruits AND a vegetable (never could’ve snuck that past your 10 year old self), and has the sophisticated, subtle peppery flavor of basil syrup. Plus, there’s the added benefit of over 100% of your daily value of vitamin C. Enjoy!

Strawberry Rhubarb Parfloat

Prep Time: 30

Cook Time: 25

Total Time: 55

Yield: servings

Calories: 846kcal

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Ingredients

Rhubarb Syrup

2 lbs rhubarb trimmed and cut into 5-inch pieces
2 cups sugar

Orange Milk

3 oranges
3 cups skim milk
3 Tbsp sugar

Basil Syrup

1 cup sugar
¾ tsp light corn syrup
¼ vitamin C powder
¾ cup Thai or Italian basil leaves loosely packed

To assemble

½ lb fresh California strawberries stemmed and diced
1½ pints vanilla bean ice cream
1½ cups seltzer
6 basil sprigs

Instructions

To make Rhubarb Syrup:

In heavy-bottomed saucepan, heat rhubarb and sugar with 2 tablespoons water over low heat, covered, about 10 minutes or until rhubarb is soft, stirring occasionally.
Strain syrup through fine strainer or colander lined with cheesecloth. Refrigerate.

To make Orange Milk:

Remove zest (orange part of skin) from oranges with vegetable peeler.
In saucepan, heat milk and zest to just below boil; remove from heat and steep, covered, 1 hour. Strain; add sugar. Refrigerate.

To make Basil Syrup:

In saucepan, simmer sugar, corn syrup and vitamin C with 1/2 cup water until slightly thickened. Cool.
In blender, purée syrup with basil and pinch of salt; strain through fine strainer. Refrigerate.

To assemble:

Sweeten strawberries with sugar to taste.
For each serving, in chilled 16-ounce glass, layer 1/4 cup Rhubarb Syrup, 2 tablespoons diced strawberries, two 1/4-cup scoops ice cream, 1/2 cup Orange Milk, and 2 more tablespoons diced strawberries. Add 1/4 cup seltzer; drizzle with 2 tablespoons Basil Syrup. Garnish with 1 basil sprig.

Nutrition