I hadn’t cooked very much with rhubarb until a couple years ago. I was in the produce aisle at the grocery store and a pile of stunningly beautiful, bright red rhubarb practically shouted at me to take it home. So I did. Least surprised was Patrick, as I’ve been known to occasionally buy things simply because they are pretty, and fortuitously that is how my love for rhubarb started. At one point this spring we had an arsenal of rhubarb compote in our refrigerator – thankfully, Patrick and Adeline were more than happy to eat nightly parfaits (aka yogurt and rhubarb). Rhubarb breaks down surprisingly fast when cooked, so this compote is quick to make (you may also prepare it ahead of time as it lasts a while in the refrigerator). It’s delicious on toast, on ice cream, mixed into cocktails*, or, as shown here, in a yogurt parfait.
*rhubarb daiquiri or rhubarb margarita anyone???
RHUBARB COMPOTE AND YOGURT PARFAIT
makes approximately 1.5 cups compote, enough for 6 small parfaits
2.5-3 cups fresh rhubarb, sliced (from about 5 stalks rhubarb)
5 tablespoons sugar
1 tablespoon lemon zest
a couple pinches ground cloves
1/4 cup water
pinch of salt
whole milk vanilla yogurt*
granola for garnish
1. Mix together all ingredients (except yogurt and granola) in a medium pot and bring to a gentle simmer, stirring occasionally. After approximately 15 minutes, the rhubarb will have broken up and the mixture will be a jammy compote. Remove from stove and let cool.
2. Spoon the yogurt* into the bottom of a small, clear serving glass and add the rhubarb compote on top. Garnish with granola and serve. The compote will keep well for several weeks in the refrigerator.
*approximately ½ cup yogurt per parfait; 3 cups yogurt to make 6 parfaits
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