Ingredients
Method
Instructions
Make the Rhubarb Compote:
- In a medium saucepan, combine rhubarb, sugar, water, and vanilla.
- Cook over medium heat, stirring occasionally, until the rhubarb softens and breaks down into a thick, slightly chunky sauce (about 10–12 minutes).
- Remove from heat and let it cool completely. Chill in the refrigerator before assembling parfaits.
- Prepare the Crunch Layer (If Using):
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a bowl, toss oats, chopped pistachios, honey, cocout oil, and a pinch of salt. Spread evenly on the baking sheet.
- Bake for 12–15 minutes, stirring halfway, until golden and fragrant. Let cool completely.
Mix the Honey Yogurt:
- In a bowl, stir together the Greek yogurt, honey, and cinnamon until smooth and creamy.
Assemble the Parfaits:
- In four clear glass jars or parfait glasses, layer as follows:
- A spoonful of rhubarb compote
- A thick layer of honey yogurt
- A layer of pistachio granola or chopped pistachios
- Repeat layers until the jars are filled, finishing with a sprinkle of granola or pistachios on top.
- Chill until ready to serve. For best texture, add the crunchy layer just before serving.
Nutrition
Notes
Tips for Perfect Parfaits
- Color Pop: Add a few fresh strawberries to the compote for extra brightness and natural sweetness.
- Make It Vegan: Use coconut milk yogurt and maple syrup instead of Greek yogurt and honey.
- Layer Artistry: Use a piping bag for the yogurt layer for cleaner, more distinct layers.
- Can I use store-bought granola? Absolutely! Choose a granola with pistachios or honey flavors for a complementary crunch.
- How long do parfaits last? Assembled parfaits (without the crunch layer) can be refrigerated for up to 2 days. Add the granola or nuts just before serving to maintain crispness.
- Can I use frozen rhubarb? Yes! Use frozen rhubarb straight from the freezer; you may need to cook it slightly longer to reach the right consistency.
