Yoghurt Parfait With Rhubarb Compote – a delicious recipe with Sugar, Lemon Juice, u00bc, u00bc, Granola Or, Greek Yoghurt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium saucepan, mix the rhubarb, sugar, lemon juice, cinnamon and ground ginger and bring to a boil. Reduce the heat to low and simmer, stirring frequently, until the rhubarb is tender but not falling apart, about 8 minutes. Transfer the rhubarb to a small bowl and let cool. Cover and refrigerate until thick, at least 1 hour and up to a day.
2
Assemble the parfait: Into an 8-ounce tumbler, glass, or jar, scoop about 1 tablespoon of compote, spreading it evenly across the bottom of the cup. Cover with about 2 tablespoons of granola or oats, then cover that with about 1/2 cup of Greek yogurt, spreading it evenly across the cup. Top off the glass with another layer of compote followed by granola/oats. Add fresh strawberries or raspberries if you like.
147
kcal
Calories
1
g
Fat
34
g
Carbs
2
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: 1 pound Medium Rhubarb Stalks Leaves Removed, Peeled And Cut Into 1/2-inch Pieces, 1/2 cups Sugar, 2 Tablespoons Fresh Lemon Juice, 1/4 teaspoons Cinnamon, and more.
Yes, Yoghurt Parfait With Rhubarb Compote 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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