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5 from 3 votes

Rhubarb Yogurt Granola Parfait

This Rhubarb Yogurt Ginger Granola Parfait was fantastic!! I used the compote I made in my canning class and it was excellent!!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast Parfait, Canning Rhubarb, Parfait
Servings: 4 Cups and 2 Parfaits
Calories: 274kcal
Author: Tara Noland

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: 274kcal | Carbohydrates: 54g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 37mg | Fiber: 5g | Sugar: 41g