Rhubarb and Rasberry Confit Parfait

Ingredients:
1 cup (approx. 130 grams) chopped Rhubarb
1 cup (approx. 130 grams) Raspberries
3 tablespoons (50 ml) white sugar
3/4 (175 ml) cup water
creme patissiere, custard or vanilla pudding







Directions:
Chop rhubarb and place in a sauce pan with water and sugar. Make a rhubarb reduction by boiling the mixture over high heat until the majority of the water is evaporated. Reduce the heat and stir frequently as the remaining water evaporates. The mixture should be the same consistency as a pancake batter. Remove from heat.

Smash the raspberries with a fork until they are the same consistency as the rhubarb reduction. Mix the raspberries and rhubarb together and let cool.

Prepare creme patissiere, custard or vanilla pudding according to the directions.

In a dessert cup add a layer of cream, custard or pudding. Then add a generous spoonful of the rhubarb/raspberry confit on top of the cream, custard, or pudding. Spread evenly and then add another layer of creme, custard, or pudding.

Chill in the refrigerator for an hour. Serve with fresh fruit on top.