Yogurt Parfait With Granola and Strawberry Rhubarb Compote

May 23, 2020

Some recipes are the perfect experimentation of taste, aroma, texture and colors. This Yogurt Parfait with Granola and Strawberry Rhubarb Compote is the way I like to give my imagination free rein. See those seeds on the top of the bowl? The add crunchy and taste. Even better, they mix perfectly with the sweet & sour taste of yogurt and strawberry rhubarb compote. It inspires health. Eat and breathe. Mediate. Inhale peace. Exhale peace of mind. You can watch a video of this recipe on You Tube!

Yogurt Parfait with Granola and Strawberry Rhubarb Compote

Makes 2 Parfaits

Components:

2 cups Plain Greek Low Fat Yogurt

Tropical Granola (recipe here)

Strawberry Rhubarb Compote (recipe follows)

Recipe for Rhubarb- Strawberry Compote

3 medium stalks of rhubarb (about 9 ounces), trimmed, and chopped into ¾ -inch pieces

1 ounce fresh ginger, peeled and cut into large chunks

1/3 cup organic cane sugar

1 cup quartered fresh strawberries (rinsed)

zest of 1 lemon, finely grated

1 tablespoon fresh chopped mint leaves

In a medium sauce pan, place the rhubarb, ginger and sugar, and cook over medium-low heat, stirring often.
Simmer until the sugar dissolves and the rhubarb becomes soft and tender and releases a lot of juice, about 3 to 5 minutes (be careful not to let the rhubarb create any foam, or the compote will turn bitter and taste like soda).
Transfer the rhubarb and all its liquid to a bowl, and while still hot add the strawberries and lemon zest. Let the compote cool to room temperature, then chill in the refrigerator in a plastic container covered with a tight-fitting lid.
Just before serving remove the ginger piece and add the mint leaves.

You can prepare this compote up to 3 days ahead of time and keep it a plastic container covered with a tight-fitting lid in the refrigerator.

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