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
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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