Active Time

　　45 min

　　Total Time

　　2 3/4 hr

　　For the prettiest parfaits, look for the reddest rhubarb possible at the supermarket or farmers market.

　　

Ingredients

Serves 8

　　1 1/2 pounds rhubarb stalks, trimmed and cut into 1-inch pieces

　　2 tablespoons confectioners' sugar

　　1 (10-ounce) package thawed frozen "lite" strawberries in syrup

　　2 tablespoons light corn syrup

　　1 1/2 pints low-fat superpremium vanilla ice cream, softened

　　

Step 1

Preheat oven to 400°F.

　　

Step 2

Arrange rhubarb in 1 layer on a lightly oiled shallow (1-inch-deep) baking pan and sprinkle with confectioners sugar. Roast in middle of oven 30 minutes, or until very tender. Cool in pan on a rack.

　　

Step 3

Purée rhubarb in a blender, scraping down sides several times, until smooth and transfer to a bowl. Purée strawberries and corn syrup in blender. Force purée through a fine sieve into a bowl and discard seeds. Stir one third of rhubarb purée into strawberry purée.

　　

Step 4

Stir together remaining rhubarb purée and ice cream and freeze until firm enough to scoop, 1 to 2 hours.

　　

Step 5

Layer strawberry-rhubarb purée and ice-cream mixture in 8 (6-oz) stemmed glasses.

　　

Step 6

Serve immediately.

　　

Nutrition Per Serving

Each serving has about 158 calories and 2 grams fat

　　#### Nutritional analysis provided by Gourmet

　　Cooks' notes:

　　· Rhubarb may be roasted 1 day ahead. Cool and chill, covered.

　　· Rhubarb and strawberry purées may be made 1 day ahead and chilled, covered.