Strawberry Rhubarb Parfait
Rhubarb is a tangy vegetable that acts just like fruit in recipes. Best known for its sour flavor, rhubarb has a fresh, green scent and sharp, juicy bite that pairs perfectly with strawberries or other sweet fruits. This classic pie filling is one of my favorites since it is so seasonal. It combines two items of produce that are at their peak of freshness at the same time, making it truly a seasonal delight.
- 1 pound strawberries, quartered
- 5 stalks rhubarb, diced (about 3 cups)
- 2 tbsp water
- 3-4 tbsp honey
- 4 cups plain whole-milk Greek yogurt
- ½ cup nuts of your choice (optional)
First, place strawberries, rhubarb, water, and honey in a large pot or Dutch oven. The water is just enough to keep it from burning until the natural juices create a luscious filling.
Then, cover and heat over medium heat for about 10 minutes, stirring occasionally. The fruit will release its liquid and then thicken to a pie filling consistency. If you like the rhubarb a little crisp and crunchy, you can stop now. However, if you prefer the rhubarb softer, turn to low and simmer an additional 5 to 10 minutes, or until the rhubarb is soft. The rhubarb will dissolve if you simmer it the extra 10 minutes or more.
Finally, in a parfait cup or glass (wine glasses work beautifully for this), layer 1/4 cup yogurt followed by 1/4 cup of the fruit mixture and repeat for a 4 layer dish. Top with 1 tablespoon nuts or Phase 3 Granola.
Nutrition (Full Recipe, With Nut Topping)