Everybody loves a parfait! For a little texture, sprinkle crushed amaretti cookies between the layers of the compote and cream layer.
Strawberry Rhubarb Compote
In a medium saucepan over medium low heat add rhubarb, strawberries, cinnamon stick, sugar, cornstarch and lemon zest. Stir the mixture occasionally so not to burn. Cook until rhubarb is soft and mixture thickens, about 8 to 10 minutes. Cool completely. Remove cinnamon stick.
In the bowl of a stand mixer fitted with a whisk attachment (or alternatively with an electric hand mixer), whip cream until soft peaks start to form. Add icing sugar and increase speed to high. Continue to whip cream, whipping to firm peaks. Fold crème fraiche and Grand Marnier into whipped cream
Divide 1/3 of the cream layer equally into 6 parfait glasses. Divide ½ the strawberry rhubarb compote equally on top of the layers of the cream layer.
Divide another 1/3 of the cream on top of the layers of the strawberry rhubarb compote. Divide remaining ½ of strawberry rhubarb compote equally on top of the layers of cream.
Divide the remaining 1/3 the cream equally on top of the strawberry compote mixture. Garnish each parfait with a whole strawberry, sprig of lemon balm and cookie.