Make Ahead

Rhubarb Yogurt Parfait

Photo by Sarah | Wisconsin from Scratch
Author Notes

Yogurt parfait layered with rhubarb jam and hazelnut crumble. —Sarah | Wisconsin from Scratch

  • Makes 4
Ingredients
  • Rhubarb Jam
  • 2 1/2 cups sliced rhubarb
  • 1/4 cup brown sugar
  • 2 tablespoons honey
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • Hazelnut Crumble & Assembly
  • 3/4 cup rolled oats
  • 1/2 cup hazelnuts, roughly chopped
  • 1/3 cup sliced almonds
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • plain or vanilla yogurt
In This Recipe
Directions
  1. Preheat oven to 350 degrees and grease a large baking sheet.
  2. Make the rhubarb jam: Combine all jam ingredients in a pan over medium heat and bring to a boil. Reduce heat to medium low and cook, stirring occasionally until rhubarb has cooked down to form a smooth, sauce-like consistency, about 15 minutes. Rhubarb jam can be made ahead and stored covered in the refrigerator for up to 1 week.
  3. Make the rhubarb jam: Combine all jam ingredients in a pan over medium heat and bring to a boil. Reduce heat to medium low and cook, stirring occasionally until rhubarb has cooked down to form a smooth, sauce-like consistency, about 15 minutes. Rhubarb jam can be made ahead and stored covered in the refrigerator for up to 1 week.
  4. Make parfaits by layering yogurt, with the jam and crumble. Serve immediately.

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