Rhubarb is one of spring’s finest gifts for cooks. It pairs well with strawberries, but many lovers of the rich, red stalks are always on the lookout for ways to feature it on its own. For a simpler take, registered dietitian Rebecca Scritchfield offers up this quick treat that works for breakfast or dessert.
Scritchfield says when shopping for rhubarb, “choose deep red colored stalks which contain more vitamin A, a powerful antioxidant and mineral that is beneficial to eye and skin health.” Scritchfield also notes that rhubarb is rich in fiber, vitamin K, and B-complex vitamins that can help relieve digestive issues. The leftover sauce made below can be used as a tangy topping on ice cream, French toast, or pancakes.
Rhubarb Yogurt Parfait
Nutrition per serving: 262 calories, 32 grams carbohydrate, 23 grams protein, 5 grams fat, 3 grams saturated fat, 3 grams fiber, 35 milligrams cholesterol, 143 milligrams sodium, 570 milligrams calcium.
Prep time: 10 minutes
Cook time: 15 minutes
1 pound or 4 cups of fresh rhubarb
½ cup sugar
½ cup water
6 cups Greek yogurt (plain or vanilla)
Fresh mint for garnish (optional)
1. Wash rhubarb and cut into half-inch pieces.
2. In 2-quart saucepan, heat sugar and water and bring to a boil, stirring occasionally.
2. Stir in rhubarb; reduce heat. Simmer uncovered for about 10 minutes, stirring occasionally, until rhubarb is tender and slightly transparent.
3. Remove from heat and let cool.
4. In a parfait glass or decorative bowl alternate layering yogurt and rhubarb sauce, using 1 cup yogurt and 1/2 cup rhubarb sauce per parfait. Garnish with a fresh mint sprig.
Note: Rhubarb can vary in sweetness, so you may add more sugar based on your taste preference.
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