Recipe: Greek Yogurt Mousse with Poached and Candied Rhubarb
JBF EditorsJBF Editors
June 10, 2013
There's one reason why we love this winsome parfait from pastry chef Aleishe Baska of Bill's Food & Drink in New York City: it gives us two hits of rhubarb. Baska poaches small pieces of the stalks in a lightly boozy mix of sugar and wine, while slender slices are coated in syrup and baked until sweet and crunchy. You can up the rhubarb dosage by making some refreshing granité from the leftover poaching liquid.