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Strawberry Rhubarb Yogurt Parfaits

Whenever springtime rolls around I always think of rhubarb. If you can imagine I think the first time I ever had rhubarb I was already married. Now, I'm looking for it when in season and particularly love strawberry and rhubarb anything. Here is the most delicious compote. Besides some of the obvious ingredients, I've also added orange and cinnamon to the mix. The compote is delicious on ice cream, custard, and here takes a starring roll in these parfaits. They're perfect for breakfast but scrumptious enough for dessert.

Ingredients for Strawberry Rhubarb Yogurt Parfaits:

2 cups sliced rhubarb

1 pound strawberries, stems removed and thickly sliced

1/4 cup water

1/2 of a navel orange, juiced

2 tablespoons honey

1 cinnamon stick

for serving....extra honey and granola for serving

Time-Saving Tip: The compote needs to be made in advance and chill. It can be made and kept in the refrigerator for a week.

Let's see what we need.

We're ready to cook!

In a medium sized pot combine the rhubarb, strawberries, 2 tablespoons of honey, cinnamon stick, water, and orange juice. Cook about 30 minutes until the mixture has thickened. When a wooden spoon leaves a path it's ready. Transfer to a glass jar or bowl and refrigerate until cold.

To make the parfaits spoon yogurt in a small bowl or glass. Then top with compote and a little more yogurt. Garnish with more compote, granola, and a drizzle of honey.

They're ready! They look like spring in a glass. Don't be fooled by the simplicity of this recipe. It is exceptionally good. These are perfect to add to a breakfast buffet, too.



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