Rhubarb Yogurt Ginger Granola Parfait

For the compote:

Combine all of the compote ingredients in a medium heavy bottomed saucepan. Bring to a boil over medium heat, stirring constantly. Cover and simmer gently for about 10 minutes. The rhubarb will begin to soften. Uncover and continue to cook another 7 to 10 minutes. Remove pan from heat.

Pour the mixture into sterilized jars (recipe makes about 4 cups). Fill jars to 1/4″ of top. Wipe rims clean. You may not want to can this as I’m sure it will disappear in no time. Just let it cool in the refrigerator first before using in the parfait. If you want to can them put filled jars in a pot of boiling water canner to cover. Process in the water bath for 10 minutes according to standard approved canning practices. Let jars cool overnight.

For two parfaits

Layer the ingredients into a parfait glass or glass of your choice starting with the compote followed by the yogurt and then the granola. Continue layering until topped with the yogurt. You may need more or less of all these ingredients depending on the size of your glass.

Recipe for the compote by Chef Valerie Andrews