I’ll take any excuse to make something delicious and hot pink with rhubarb, especially if that excuse is the celebration of a brand new baby girl who the always awesome Stephanie–aka Girl versus Dough–will be welcoming in just a few short weeks. A whole bunch of bloggers are celebrating Stephanie with a bit of a virtual baby shower–be warned, there are LOTS of delicious links below. If you follow Stephanie’s blog (which you should), then you know she posts beautiful and delicious recipes regularly on her blog–even in the midst of her pregnancy! She’s a champ, really. Plus, if you follow her on Instagram you may have even seen a peak of her adorable bump. I mean, it’s the kind of cute-bump to envy.
So, in celebration of Stephanie and her sweet girl, I made these little parfait cups. This completely no-bake treat combines my favorite springtime fruity-vegetable with a sweet + tangy cream cheese filling and crunchy graham crust layered all pretty-like for a sweet, tart, creamy, crunchy dream of a dessert.
All of that said, Stephanie, we cannot wait for your little one to arrive! She is going to be one lucky little lass with such a beautiful, talented mother to make her treats and love her to pieces! Hurray!!
Mini Strawberry Cheesecakes from Sarcastic Cooking
Lemon Blueberry Coffee Cake with Lemon Drizzle from Greens & Chocolate
Super Chewy M&M Blondies from The Realistic Nutritionist
Strawberry Cinnamon Twist Knots from A Kitchen Addiction
Lemon Shortbread with Salted Chocolate Drizzle from The Lemon Bowl
Chocolate Cherry Ice Cream from A Zesty Bite
Blackberry and Mango Curd Pie from Joanne Eats Well With Others
Pecan Sticky Buns from Warm Vanilla Sugar
Strawberry Rhubarb Muffins from Garnish with Lemon
Chocolate Chip Pancakes from Susie Freaking Homemaker
Super Simple Sugar Cookies from Espresso and Cream
Raspberry Acai Frozen Margarita from Nutmeg Nanny
Berry Coconut Frozen Yogurt from The Law Student’s Wife
Pretty in Pink Buttercream Cups from Keep it Sweet Desserts
Broccoli Salad with Honey Toasted Walnuts from The Roasted Root
Neapolitan Baked Doughnuts from Climbing Grier Mountain
Giant Pink M&M and Raisinette Cookies from Steph’s Bite by Bite
Strawberry Rhubarb Crisp from A Cedar Spoon
Freckled Strawberry Rhubarb Lemonade from Take a Megabite
Vanilla Anise Cupcakes from Blahnik Baker
Mini Vanilla Bean Layer Cakes from The Baker Chick
Mini Blackberry Hazelnut Meringue Cakes from Eat Your Heart Out
No-Bake Rhubarb Cheesecake Parfaits
Adapted from How Sweet It Is
This recipe makes extra rhubarb sauce, which is perfect for spooning over plain yogurt or vanilla ice cream.
4 cups chopped rhubarb
2/3 cup raspberries (optional)
2/3-1 cup sugar
juice of 1/2 lemon
6 graham crackers, ground into crumbs
2 tablespoons coconut oil, melted
8 ounces cream cheese, softened
1/2 cup plain greek yogurt
1/3 cup sweetened condensed milk
whipped cream for garnish
In a saucepan combine the rhubarb, raspberries, sugar, and lemon juice. Heat the mixture over medium heat until the fruit releases it’s juices. Bring the mixture to a simmer and cook about 10 minutes, stirring occasionally. Remove from the stove, cool, and store in a jar in the fridge until ready to use.
In a bowl mix together the graham crumbs and coconut oil until well combined. In another bowl, mix together the cream cheese, yogurt, and sweetened condensed milk. Layer graham cracker crust into the bottom of 4-6 glasses or jars, followed by the cream cheese mixture, and finally as much rhubarb sauce as you like. Top with whipped cream before serving.