Strawberry and Rhubarb Parfaits – a delicious recipe with rhubarb, water, sugar, vanilla bean, strawberries, yogurt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine rhubarb, 1/2 cup water and sugar in heavy large saucepan.
2
Scrape in seeds from vanilla bean; add bean.
3
Cook over medium heat until rhubarb is almost tender, stirring occasionally, about 7 minutes.
4
Add strawberries and cook 3 minutes.
5
Transfer to bowl.
6
Refrigerate until cold, about 4 hours.
7
Mix yogurt and vanilla extract in medium bowl.
8
(Strawberry-rhubarb mixture and vanilla yogurt can be prepared 2 days ahead.
9
Cover separately and chill.)
10
In each of 8 wineglasses or goblets, layer scant 1/4 cup yogurt mixture, 1/2 teaspoon golden brown sugar and 1/4 cup strawberry-rhubarb mixture.
11
Repeat layering.
12
(Parfaits can be prepared 4 hours ahead.
13
Cover and refrigerate.)
190
kcal
Calories
1
g
Fat
29
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 cups 1 1/2-inch pieces rhubarb, 1/2 cup water, 1/4 cup plus 2 tablespoons sugar, 1 vanilla bean, split lengthwise, and more.
Yes, Strawberry and Rhubarb Parfaits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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