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RHUBARB PARFAITS
with fresh Yogurt & Granola
Serves 4-6
I was the guest Chef at the Bellingham Farmers Market cooking demo's
this spring. I always try to feature produce that is more
obscure. Rhubarb is a favorite early spring item I like to
cook with. We make a great tangy Rhubarb Orange Preserve at
the bakery. It inspired this recipe. It makes a great
topping on yogurt, with granola. You can also use it over ice
cream or a hot, bubbly fruit crisp.
1 quart fresh yogurt
2 cups Breadfarm Granola
1 batch Rhubarb Compote (recipe to follow)
Rhubarb Compote
3-4 stalks young
rhubarb, minced (yielding 3 cups)
1 cup water
½ cup Local Honey
½ cup fresh orange juice
1 T orange zest
Mince or thinly slice rhubarb and place in sauce pan. Heat over
medium high, until rhubarb begins to steam in pan & release its
juices. Add water, honey and orange juice to rhubarb and cook over
medium high stirring often to prevent sticking for 20-30 minutes.
When mixture begins to thicken and has a slow rumbling boil, add
orange zest, and continue cooking for 5-10 more minutes. This
compote can be served warm or chilled, depending on your liking. It
is also great served over fresh vanilla ice cream or drizzled over a
seasonal fruit crisp. It will store for up to 2 weeks in the
refrigerator.
Put fresh 8oz of yogurt into
parfait glasses; add 3 T granola to each glass and then top with 2 T
fresh rhubarb compote. Serve immediately.
Created by
Sirius © 2007 All rights reserved.
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