These homemade rhubarb parfaits are not only packed with flavor, but they’re also quick and easy to make. Both the homemade granola and compote can be made ahead, which means these fruit and yogurt parfaits come together in just minutes.
The third installment in the Spring Brunch series here on ZK, these rhubarb parfaits are both easy on the eyes and the taste buds. Perfect for a spring brunch, this recipe for Strawberry-Rhubarb Yogurt Parfaits offers a stunning presentation with minimal effort.
Greek yogurt is layered with a naturally sweetened Strawberry-Rhubarb compote and finished off with a super simple, and equally delicious, homemade Honey & Almond Granola.
If you’re looking for another use for the fruit compote, it does wonders drizzled over pancakes, waffles, and oatmeal. And, when you want an easy-to-make healthy snack, this simple honey granola recipe is the one to turn to. Just seven ingredients and 25 minutes is all it takes.
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These homemade Strawberry Rhubarb yogurt parfaits are not only packed with flavor, but they’re also quick and easy to make. Both the homemade granola and compote can be made ahead which means these fruit and yogurt parfaits can come together in just minutes.
Ingredients
Honey & Almond Granola
- 2 cups old-fashioned rolled oats
- ¾ cup slivered almonds
- ¼ cup honey
- ¼ cup coconut oil, melted
- 1 teaspoon pure vanilla extract
- ¾ teaspoon ground cardamom
- ¾ teaspoon ground ginger
- ½ teaspoon table salt
Strawberry-Rhubarb Compote
- 2 cups chopped fresh or frozen strawberries
- 1 cup chopped fresh or frozen rhubarb
- ½ cup water
- 3 tablespoons honey
- 1 teaspoon pure vanilla extract
To Assemble
- 3 cups vanilla Greek yogurt or plain Greek yogurt lightly sweetened with honey
- Fresh strawberries for garnish (optional)
Instructions
Honey & Almond Granola
Heat oven to 325°F.
Combine oats and almonds in a bowl.
Whisk together honey, coconut oil, vanilla, cardamom, ginger, and salt; stir into oats and toss to coat.
Transfer oat mixture to a baking sheet and bake until golden brown and toasted, about 20 minutes, stirring twice during baking.
Transfer pan to a wire rack and let cool completely.
Strawberry-Rhubarb Compote
Combine strawberries, rhubarb, water, and honey in saucepan over medium heat. Cook fruit, mashing with a potato masher, until smooth and mixture starts bubbly.
Reduce heat to medium-low and cook 20–25 minutes until liquid has reduced to about 1½ cups.
Off heat, stir in vanilla. Let cool to room temperature then store in an airtight container in refrigerator until ready to use.
To Assemble
Layer yogurt, compote, and granola into a servings bowls. Top with sliced strawberries and serve.
Notes
If making components ahead:
Keep granola in an airtight container at room temperature for up to 1 month.
Keep compote in an airtight glass container in the refrigerator for up to two weeks, or in the freezer for up to three months.
Check out the other recipes from the Spring Brunch series!
Spring Brunch Menu
- Buckwheat Rhubarb Bread
- Spicy Candied Bacon
- Strawberry-Rhubarb Yogurt Parfaits with Honey & Almond Granola
- Rosé & Strawberry Champagne Cocktail
>>> Buckwheat Rhubarb Bread <<<
>>> Spicy Candied Bacon <<<
>>> Rosé & Strawberry Champagne Cocktail <<<
I collaborated on this project with photographer Austin Day and stylist Lauren Day. Check out their websites for more of their amazing work!
This whole spread looks awesome. What a beautiful brunch this would be. This may inspire me to host a sip and see once the baby is born. 🙂
Thank you! 🙂 I am on board with a sip and see, that would be fun!!
They look so delish and are perfect for Spring!
Thank you Tawnie!! 🙂