A short simmer softens rhubarb and strawberries into a spoonable compote that can be chilled before breakfast. Layer it with plain yogurt and toasted oats, adding the oats just before serving so they stay crisp. This recipe makes four parfaits.
Serves: 4
Prep: 10 minutes
Cook: 12 minutes
Ingredients
- 1 cup diced rhubarb
- 1 1/2 cups hulled and chopped strawberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 cup old-fashioned rolled oats
- 1 teaspoon neutral oil
- 3 cups plain yogurt
- 1/4 cup sliced almonds, optional
Method
- Combine the rhubarb, strawberries, sugar, and lemon juice in a small saucepan. Set over medium-low heat and stir as the fruit releases juice.
- Simmer gently for 8 to 12 minutes, stirring occasionally, until the rhubarb is tender but the mixture still has some shape. Cool, then refrigerate until cold.
- Warm the oil in a small skillet over medium heat. Add the oats and toast for 4 to 5 minutes, stirring, until lightly golden. Cool completely.
- Spoon a layer of yogurt into four glasses or jars. Add some compote, then another layer of yogurt.
- Cover and chill the assembled jars, or keep the components separate for up to 3 days. Add toasted oats and almonds immediately before serving.
Variations
Use raspberries in place of half the strawberries, or replace the almonds with pumpkin seeds. Adjust the compote sweetness to taste after it cools.
Storage and reheating
Keep compote and yogurt covered in the refrigerator and use within 4 days. Store toasted oats in an airtight container at room temperature and assemble just before eating.
For more ways to organize breakfast, see the early-morning breakfast prep guide and weekly breakfast grocery list. Add the ingredients to the Lucru Home meal planner when making your week’s plan.
