Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Rhubarb Yogurt Ginger Granola Parfait
Tara Noland
This
Rhubarb Yogurt Ginger Granola Parfait
was fantastic!! I used the compote I made in my canning class and it was excellent!!
5
from
3
votes
Print Recipe
Pin Recipe
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course
Breakfast
Cuisine
American
Servings
4
Cups and 2 Parfaits
Calories
274
kcal
Ingredients
RHUBARB COMPOTE
6
cups
fresh chopped rhubarb
washed
2
oranges peeled
seeded and sliced thin
1
cup
of organic cane sugar
FOR TWO PARFAITS
Use 1 cup of your favorite granola
I used ginger-flavored organic granola with cashews
1
cup
0% fat Greek Vanilla yogurt
1
cup
rhubarb orange compote
Instructions
RHUBARB COMPOTE
Combine all ingredients in a medium heavy-bottomed saucepan.
Bring to a boil over medium heat, stirring constantly. Cover and simmer gently for about 10 min.
The rhubarb will begin to soften. Uncover and continue to cook another 7 to 10 min.
Remove from heat. Pour into sterilized jars.
Fill the jars, leaving a 1/4″ of space at the top. Wipe rims clean.
Put filled jars in boiling water canner to cover. Process in the water bath for 10 min.
Let jars cool overnight
You may not want to can this as I’m sure it will disappear in no time.
FOR TWO PARFAITS
Layer the ingredients into a parfait glass or glass of your choice starting with the compote.
Follow with the yogurt and then the granola.
Continue layering until topped with the yogurt.
Notes
You may need more or less of all these ingredients depending on the size of your glass.
Nutrition
Serving:
1
Calories:
274
kcal
Carbohydrates:
54
g
Protein:
7
g
Fat:
4
g
Saturated Fat:
1
g
Polyunsaturated Fat:
3
g
Cholesterol:
2
mg
Sodium:
37
mg
Fiber:
5
g
Sugar:
41
g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Tried this recipe?
Let us know
how it was!