Ingredients
- Rhubarb Jam
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2 1/2 cups
sliced rhubarb
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1/4 cup
brown sugar
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2 tablespoons
honey
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1 tablespoon
fresh lemon juice
-
1/2 teaspoon
vanilla extract
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1/4 teaspoon
ground cardamom
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1/4 teaspoon
salt
- Hazelnut Crumble & Assembly
-
3/4 cup
rolled oats
-
1/2 cup
hazelnuts, roughly chopped
-
1/3 cup
sliced almonds
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2 tablespoons
olive oil
-
2 tablespoons
honey
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1/2 teaspoon
ground cinnamon
-
1/2 teaspoon
salt
-
plain or vanilla yogurt
Directions
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Preheat oven to 350 degrees and grease a large baking sheet.
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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.
-
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.
-
Make parfaits by layering yogurt, with the jam and crumble. Serve immediately.
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