Vanilla-Lemon Rhubarb Verrines

Ingredients:

• 1 1/2 cups rhubarb, chopped
• 1/3 cup sugar
• 1/2 tablespoon lemon zest
• 1/4 cup water
• 1/2 cup heavy cream
• 1/2 tablespoon vanilla extract
• 1/2 cup crushed shortbread cookies

Instructions:

1. In a medium saucepan, combine rhubarb, sugar, lemon zest, and water. Cook over low heat, stirring occasionally, until rhubarb is soft and tender. Remove from heat and let cool.
2. While rhubarb is cooling, whip heavy cream and vanilla extract together in a medium bowl until stiff peaks form.
3. To assemble verrines, spoon a small amount of crushed shortbread cookies into the bottom of each glass. Add a layer of rhubarb mixture, followed by a layer of whipped cream. Repeat layers, ending with whipped cream on top.
4. Top each verrine with additional crushed shortbread cookies and a sprinkle of lemon zest, if desired. Serve chilled.

Verdict:

These Vanilla-Lemon Rhubarb Verrines are a delightful blend of tart rhubarb, sweet vanilla, and tangy lemon. The creamy whipped topping and crunchy shortbread cookies add a nice contrast in texture. This dessert is a guaranteed crowd-pleaser and is perfect for any special occasion.

Serving Suggestions:

These verrines can be served individually for a perfect single-size dessert, or can be presented as a beautiful display for a dinner party. They also make a great make-ahead dessert as they can be assembled a few hours ahead of time and kept in the refrigerator until ready to serve.