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Rhubarb Rose Dark Chocolate Parfaits

Rhubarb Rose Dark Chocolate Parfaits

Chocolate and rhubarb parfaits an elegant and simply delicious dessert.
Course Dessert
Cuisine British
Keyword chocolate, Rhubarb, rhubarb and chocolate parfait
Prep Time 20 minutes
Cook Time 15 minutes
Chilling time 5 hours
Total Time 5 hours 35 minutes
Servings 4
Calories 401kcal
Author Sasha


  • 200 g rhubarb
  • 2 tablespoons caster sugar
  • ½ teaspoon rosewater

Rhubarb Layer

  • ½ roasted rhubarb (see above)
  • 120 ml coconut cream (½ cup)
  • 2 tablespoons icing sugar
  • ½ teaspoon rosewater

Chocolate Layer


  • Preheat oven to 180°C (350°F).
  • Chop the rhubarb into short lengths. Toss with the sugar and rosewater and spread out on a tray. Cover with foil and place in the oven for 10 minutes.
    200 g rhubarb, 2 tablespoons caster sugar, ½ teaspoon rosewater
  • Remove the foil from the rhubarb and return to the oven for a further 5 minutes until tender and the juices are syrupy. Leave to cool. 

Rhubarb Layer

  • Puree half of the roasted rhubarb - you should have about ½ cup. Whisk together the rhubarb, coconut cream, sugar and rosewater until well combined. Place in the freezer to chill for up to an hour whilst you prepare the chocolate layer. 
    ½ roasted rhubarb, 120 ml coconut cream, 2 tablespoons icing sugar, ½ teaspoon rosewater

Chocolate Layer

  • Melt the chocolate over a pan of gently simmering water. 
    120 g dark chocolate
  • Whisk together the chocolate, coconut cream, cocoa powder and a pinch of salt, if liked. 
    240 ml coconut cream, 1 tablespoon cocoa powder
  • Place into the freezer for 20 minutes until the mixture has set. Whip using a stand mixer or hand mixer until light and fluffy. 

To assemble

  • Pour the chocolate mixture into a freezer bag, snip off the corner and use as a makeshift piping bag to decant the mixture into serving glasses. 
  • Place a couple of pieces of rhubarb on top of the chocolate layer and then pour the rhubarb mixture over the top. Finish with some more roasted rhubarb, chocolate shavings and a few rose petals if you want to make them extra pretty.
  • Refrigerate for at least 4 hours before serving. 


The rhubarb mixture won't set up as much as the chocolate mixture, but it has a lovely soft consistency which sits perfectly on top. 


Calories: 401kcal | Carbohydrates: 26.3g | Protein: 3.7g | Fat: 11.8g | Saturated Fat: 6.7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3.5g | Cholesterol: 1.8mg | Sodium: 28.6mg | Potassium: 347.7mg | Fiber: 3.7g | Sugar: 20.1g | Vitamin A: 3.4IU | Vitamin C: 4mg | Calcium: 63.2mg | Iron: 2.6mg