Strawberry Rhubarb Granola Parfaits
NOTES: Store the assembled parfaits loosely covered in the fridge for up to 1 day (see DLTSY).
Do you like the crunch of granola in a layered parfait, or do you prefer when your granola softens and becomes the same texture as the yogurt and fruit? If you like crunchy granola , serve within an hour of assembling. If you don’t mind it softening up, you can prepare these a day ahead.
Ingredients
Rhubarb Compote:
- 3 cups (300 g) diced fresh or frozen rhubarb
- ⅓ cup (70 g) granulated sugar
- ¼ cup (60 mL) maple syrup
- 1 tsp vanilla extract
Assembly:
- 3 cups (495 g) sliced fresh strawberries
- 3 cups (750 mL) Greek yogurt (plain or lemon)
- 3 cups (390 g) Granola (homemade or store bought)
Step by Step Instructions
Step 1
For the rhubarb compote, in a medium saucepan over medium heat, bring the rhubarb up to a simmer, stirring often. Add the sugar and maple syrup and continue to simmer over medium heat, stirring occasionally until the rhubarb breaks down, about 10 minutes. Remove the pot from the heat and stir in the vanilla. Transfer the compote to a jar or container, cool to room temperature and then chill for at least 2 hours—the compote will thicken as it chills.
Step 2
To assemble the parfaits, layer the rhubarb compote, sliced strawberries, yogurt and granola in glasses, then cover and chill until ready to serve.
