Yogurt Parfait with Rhubarb-Ginger Sauce and Strawberries – a delicious recipe with rhubarb stalks, fresh ginger, sugar, water, strawberries, mint. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the rhubarb, ginger, sugar, and water in a medium saucepan over medium-high heat and bring to a boil.
2
Decrease the heat to a simmer, cover, and cook until the rhubarb and ginger are tender, about 10 minutes.
3
Uncover, increase the heat to medium-high, and let the mixture bubble away until it has slightly reduced and thickened, 3 to 4 minutes.
4
Remove from the heat and let cool.
5
Reserve 1/4 cup for the parfait and refrigerate the remaining 1 3/4 cups in an airtight container for up to 2 weeks or freeze it for several months.
6
When you are ready to eat, drop a few strawberries in the bottom of a large-bowled wineglass or champagne flute and sprinkle with a little mint.
7
Add a tablespoon of cooled rhubarb-ginger sauce and 2 to 3 tablespoons of yogurt.
8
Repeat a few times, ending with strawberries and mint.
157
kcal
Calories
1
g
Fat
36
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 7 ingredients. The key ingredients include: 6 or 7 large rhubarb stalks, trimmed and cut into 1/4-inch slices (about 4 cups), 2-inch piece fresh ginger, peeled and minced (about 2 tablespoons), 1/2 cup sugar, 1/3 cup water, and more.
Yes, Yogurt Parfait with Rhubarb-Ginger Sauce and Strawberries 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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