Yogurt Parfait with Rhubarb-Ginger Sauce and Strawberries
Ingredients
- 6 or 7 large rhubarb stalks, trimmed and cut into 1/4-inch slices (about 4 cups)
- 2 tablespoons)
- 1/2 cup sugar
- 1/3 cup water
- 1/4 cup ripe, in-season strawberries
- 4 large mint leaves, sliced, stacked, rolled, and thinly
- 1/2 cup fat-free, or low-fat Greek-style yogurt
Directions
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.