Rhubarb Yoghurt Parfait

When Europeans, like us, think of a parfait, they think of a frozen French ice cake-like dessert. Not of a layered dessert in a glass, and certainly not of a healthy breakfast treat with yoghurt, fruit, and granola. But after almost 4 years in The States, I’ve adopted some typical American terms, so a parfait has become a layered yoghurt breakfast dish to me (just as an ‘entrée’ has become a main dish instead of a starter…). I prepare these little yoghurt parfaits with al kinds of fruit, but since it’s still rhubarb time, I’ve made these with a rhubarb-honey compote. Very simple, very tasty. I like to eat them on lazy Sundays with our homemade granola as a sort of ‘breakfast starter’, but they’re also good during the week as a breakfast on the go in a cup with a lid.

Breakfast, serves 4
Action time: 15 minutes, plus cooling

good quality (vanilla) yoghurt
granola, preferably homemade (click here for the recipe)
For the compote
14 oz/400 g rhubarb, trimmed and cut into ½ inch pieces
juice and zest of 1 organic orange
4 tbsp honey (or more to taste)
1 tsp cinnamon or ground ginger

1. First make the compote. Combine all the ingredients in a small heavy saucepan, bring to a boil over medium heat, stirring occasionally, until the rhubarb has fallen apart, but some whole pieces still remain, about 7-10 minutes. Remove from the heat and let cool until lukewarm or cold.

2. In small glasses, layer yoghurt, rhubarb compote, and granola. That’s it!

Rhubarb Yoghurt Parfait

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