Breakfast, Desserts, Fruit, Vegetarian

Yogurt Parfaits with Rhubarb Compote and Almond Granola

by Lynda Balslev

~ Rhubarb Compote, Almond Granola, Greek Yogurt ~

Every morning I remind my kids to eat breakfast – and then I don’t eat one myself. I confess that a strong cappuccino is enough to propel me out the door each day, when I know – I know – it’s not smart. How to change my ways and correct this parental double standard? Well, if I had the fixings for this yogurt parfait in my refrigerator each morning, you can bet I would eat it. The good news is  the compote and granola are easy to make in large quantities ahead of time. So no excuses. Eat your breakfast.

Yogurt Parfaits with Rhubarb Compote and Almond Granola

This is delicious for breakfast, lunch or a snack. Feel free to double the quantities so you have extra on hand for breakfasts during the week.

For the Rhubarb Compote:
Makes about 2 cups

2 pounds rhubarb stalks, ends trimmed, cut in 1/2-inch pieces
3/4 cup granulated sugar
1/2 teaspoon almond extract

For the Almond Granola:
Makes about 4 cups

2 cups oats
1 cup almonds, coarsely chopped
1/4 cup unsweetened coconut
1/4 cup wheat germ
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup grapeseed oil
2 tablespoons honey
2 tablespoons maple syrup
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
1/2 cup raisins

Greek-style yogurt

Prepare the compote:
Combine all of the ingredients in a large saucepan. Cook over medium heat, stirring, until the sugar dissolves and the rhubarb begins to release its juice. Simmer, partially covered, until rhubarb is soft, about 20 minutes. Remove from heat and cool completely. Compote may be made up to 3 days in advance. Cover and refrigerate until use.

Prepare the granola:
Line a rimmed baking sheet with parchment paper. Preheat oven to 300 F (150 C). Toss the oats, almonds, coconut, wheat germ, cinnamon and salt together in a large bowl. Whisk oil, honey, maple syrup, brown sugar and vanilla together in a small saucepan over medium-low heat until sugar dissolves. Add to the oats and toss to thoroughly coat. Spread the granola on the baking pan. Bake until toasted golden brown, jiggling the pan once or twice, about 30 minutes. Remove and cool. Transfer to a bowl and toss with the raisins. Store in an airtight container at room temperature for up to one week.

To assemble the parfaits, spoon alternating layers of yogurt, compote and granola in a glass, finishing with a topping of granola.

17 thoughts on “Yogurt Parfaits with Rhubarb Compote and Almond Granola”

  2. Gorgeous presentation…these parfaits sound delicious! I’ve yet to cook or bake with rhubarb. I need to get on that. 🙂

  4. Sounds like a great breakfast or summer dessert. I am a huge rhubarb fan. We do not have any yet here. I can’t wait for it.

  10. This looks fantastic. I have a real soft spot for rhubarb, and I love the idea to add almond extract. There’s nothing yet I’ve found that it doesn’t improve.

  11. Yummy! I love rhubarb… This is a delicious combo; when I have a good bowl of yogurt with fruit and granola I almost feel like I’m lucky enough to eat dessert from breakfast!

  13. I love yoghurt. This even my best dish at all. I usually take a cup of frozen yoghurt a day. I keep doing this for about a month ago, and I have no regrets to do this. Thanks for sharing this great tips. I am going to make it this evening.
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  15. Shoemakers children!
    My friend Barb (profiteroles and ponytails) makes her own granola. I would likely eat it in one fell swoop! The combination looks amazing!

  16. I’m just starting to see rhubarb here, and have a fresh batch of granola in the cupboard….yippee, I can make this soon!

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