A perfect way to use up your spring rhubarb—a sweet, fragrant compote for yogurt parfaits.
In a medium saucepan, mix the rhubarb, sugar, lemon juice, cinnamon and ground ginger and bring to a boil. Reduce the heat to low and simmer, stirring frequently, until the rhubarb is tender but not falling apart, about 8 minutes. Transfer the rhubarb to a small bowl and let cool. Cover and refrigerate until thick, at least 1 hour and up to a day.
Assemble the parfait: Into an 8-ounce tumbler, glass, or jar, scoop about 1 tablespoon of compote, spreading it evenly across the bottom of the cup. Cover with about 2 tablespoons of granola or oats, then cover that with about 1/2 cup of Greek yogurt, spreading it evenly across the cup. Top off the glass with another layer of compote followed by granola/oats. Add fresh strawberries or raspberries if you like.
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Loved combining the sweet and tart of the rhubarb with the cool and creamy of the greek yogurt (note to self – next time go with vanilla greek, not plain greek, for more flavor!) I used a nice nutty granola for buffering the layers and it was delicious! Now, I just need to run out and get some vanilla ice cream, as I figure that will be fantastic with the rhubarb compote!
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