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Yogurt Parfait with Rhubarb-Ginger Sauce and Strawberries



Combine the rhubarb, ginger, sugar, and water in a medium saucepan over medium-high heat and bring to a boil.
Decrease the heat to a simmer, cover, and cook until the rhubarb and ginger are tender, about 10 minutes.
Uncover, increase the heat to medium-high, and let the mixture bubble away until it has slightly reduced and thickened, 3 to 4 minutes.
Remove from the heat and let cool.
Reserve 1/4 cup for the parfait and refrigerate the remaining 1 3/4 cups in an airtight container for up to 2 weeks or freeze it for several months.
When you are ready to eat, drop a few strawberries in the bottom of a large-bowled wineglass or champagne flute and sprinkle with a little mint.
Add a tablespoon of cooled rhubarb-ginger sauce and 2 to 3 tablespoons of yogurt.
Repeat a few times, ending with strawberries and mint.