Tested till perfect Rhubarb Ginger Yogurt Parfaits
Rhubarb Ginger Yogurt Parfaits
Photography by Joe Kim

Rhubarb Ginger Yogurt Parfaits

This sweet granola has a surprising yet gentle hint of ginger and is the perfect partner for the tangy rhubarb topping. Set out the yogurt, granola and compote with small bowls or pretty glasses so guests can make their own parfaits. When combined with plain yogurt, these parfaits may be a bit tangy for young palates, so have a little honey or maple syrup on hand for drizzling.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: May 2012

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 1 hour 30 minutes
  • Portion size 8


  • 6 cups 6cupsplain yogurt

Almond Ginger Granola:

  • 2 cups 2cupslarge-flake rolled oats, (not instant)
  • 1 cup 1cupsliced almonds
  • 1/4 cup 1/4cuppacked brown sugar
  • 3 tbsp 3tbspfinely diced crystallized ginger
  • 2 tbsp 2tbspvegetabIe oil
  • 2 tbsp 2tbspliquid honey
  • 1 tsp 1tspvanilla
  • 1 pinch 1pinchsalt


  • 4 cups 4cupschopped rhubarb
  • 1/2 cup 1/2cupgranulated sugar
  • 1 pinch 1pinchsalt
  • 2 cups 2cupsquartered hulled strawberrystrawberries
  • 1 tsp 1tspvanilla
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Almond Ginger Granola: In bowl, toss together oats, almonds, brown sugar and ginger; set aside.

In small saucepan, warm oil, honey, vanilla and salt over medium-high heat until runny, about 3 minutes. Pour over oat mixture; toss to coat. Spread on parchment paper–lined baking sheet.

Bake in 300?F (150?C) oven until golden, 25 to 30 minutes. Let cool on pan on rack. Crumble with fingers into small clusters. (Make-ahead: Store in airtight container for up to 3 weeks.)

Compote: Meanwhile, in saucepan, cook rhubarb, sugar, salt and 2 tbsp water over medium-high heat, stirring occasionally and adding up to 2 tbsp more water as needed to prevent sticking, until slightly thickened and rhubarb is fork-tender, 10 to 15 minutes.

Stir in strawberries; cook until softened slightly, about 2 minutes. Remove from heat; stir in vanilla. Let cool. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

To serve, layer yogurt, compote and granola in dessert dishes.

Nutritional Information Per serving: about

cal 451 pro 16g total fat 16g sat. fat 4g
carb 64g dietary fibre 5g sugar 48g chol 18mg
sodium 126mg potassium 955mg

% RDI:

calcium 37 iron 22 vit A 4 vit C 40
folate 18
This recipe is featured on Your seasonal food guide: Rhubarb
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