Close

Strawberry Rhubarb Parfloat (Float)

Share on facebook
Share on pinterest
Share on twitter
Share on email

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

Strawberry Rhubarb Parfloat

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 6 servings
Calories: 846kcal

You can add this recipe to a collection to create a shopping list!

Print Recipe Add to Collection

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
  • pints vanilla bean ice cream
  • 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

Serving: 1g | Calories: 846kcal | Carbohydrates: 162g | Protein: 11g | Fat: 18g | Saturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 87mg | Sodium: 123mg | Fiber: 6g | Sugar: 152g

Write a Review

Your email address will not be published. Required fields are marked *

Recipe Rating




Share This
Share on facebook
Share on pinterest
Share on twitter
Share on email
California Strawberry Commission site icon
Sign up for delicious updates!