It has taken me a long time to work up the energy to post this recipe. I actually conceptualized this dessert about two weeks ago after tallying the votes from a recent Facebook poll. Most of you wanted to see a quick and easy dessert recipe hit the blog next, so I thought this would be a perfect excuse to stew up some rhubarb — one of my favorite parts about spring!
I fell in love with stewed rhubarb during my year in Australia. I’d never made anything with rhubarb before, but the crimson celery-like stalks at the market looked so inviting that I decided to grab a small bunch. I figured I’d get home and Google “ways to eat rhubarb” and come up with something delicious. Stewed rhubarb seemed like the safest way to go for my first foray. I chopped the bunch up, threw them into a pot with some sugar and water, and let the heat do its thang.
I didn’t actually eat it until the following morning. Unsure of what else to do with it, I topped some Greek yogurt with a scoop of the warm compote.
Oh. My. God.
It was like dessert! For breakfast! I was in love then and there. I proceeded to eat the remainder of the bucket in two sittings and rushed out to the market to get a larger supply. My little fridge had never seen so much rhubarb.
I’m channeling that first taste of rhubarb in this simple and easy parfait dessert. It’s basically a lavish breakfast masquerading as dessert, but therein lies its beauty. Who says you can’t have dessert for breakfast or vice versa? I like having options.
We start with a simple mixture of crushed ginger biscuits and butter for the base. I love ginger and rhubarb together, so it made oodles of sense to use ginger cookies instead of graham crackers. If you can’t find ginger biscuits (I used McVities Gingernuts, which had the least amount of bizarre ingredients), you can make your own or substitute graham cracker crumbs.
After that, we whip together honey, vanilla, and full-fat Greek yogurt to create a creamy, tangy, luscious filling. Seriously though. Who doesn’t love honey drizzled over their Greek yogurt? Crazies, that’s who!
The balsamic rhubarb and strawberry compote is hands-down my favorite layer. It’s smooth, flavourful, and sweet. It has just the right amount of tartness and an extra something-something from the balsamic vinegar. It does take about twenty minutes to stew, but if you make the giant batch this recipe calls for, you’ll have extras all week long! Pour it over oatmeal, slather it on your Sunday morning pancakes, or just eat it straight up with a spoon. No judgment here. Bonus — it tastes amazing warm and cold. I love a versatile dessert.
This parfait is so easy, but it looks and tastes as if you spent ages slaving away over it. When all you really did was watch Game of Thrones while the fridge, stove, and mixer did all the work. As it should be, am I right?
If you make these Yogurt Parfaits and Balsamic Rhubarb, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I love seeing your creations and sharing them!
Stewed Rhubard Ingredients 3 cups rhubarb, chopped Whipped Yogurt Ingredients 2 cups full-fat Greek yogurt Ginger Biscuit Base Ingredients 1 package (12) ginger biscuits, store-bought or homemade Rhubarb Instructions: Biscuit Base Instructions: Yogurt Instructions: Assembly Instructions: This recipe yields enough rhubarb compote for 4-6 small parfaits with leftovers for the week.
How do you make Yogurt Parfaits and Balsamic Rhubarb
2 cups strawberries, roughly chopped
¼ cup quality balsamic vinegar
½ cup agave nectar
¼ tsp salt
1 tsp arrowroot powder + 1 tbsp water, mixed
2 tbsp raw or unpasteurized honey
½ tsp pure vanilla extract
¼ cup (57g) unsalted butter, melted
Try out our Yogurt Parfaits and Balsamic Rhubarb recipe and post your results below in the comments…
Stewed Rhubard Ingredients
3 cups rhubarb, chopped
Whipped Yogurt Ingredients
2 cups full-fat Greek yogurt
Ginger Biscuit Base Ingredients
1 package (12) ginger biscuits, store-bought or homemade
Biscuit Base Instructions:
This recipe yields enough rhubarb compote for 4-6 small parfaits with leftovers for the week.