Spring rhubarb, raspberries, granola and yogurt make an appealing presentation.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2009
Ingredients
Rhubarb Raspberry Compote:
Method
Rhubarb Raspberry Compote: In top of double boiler, bring sugar and 2 tbsp (25 mL) water to boil over direct heat. Place over saucepan of gently boiling water. Add rhubarb; cover and cook, without stirring, just until tender and shape still holds, 15 to 20 minutes for fresh, 30 minutes for frozen. Remove from heat.Add frozen raspberries and let cool without stirring. With slotted spoon, transfer rhubarb and raspberries to bowl; set aside.
In small saucepan, bring liquid from fruit to boil. Whisk cornstarch with 1 tbsp (15 mL) cold water; whisk into liquid and boil until thickened, about 1 minute. Let cool for 15 minutes, stirring occasionally. Add to fruit; stir gently to coat. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
In each of four 1-1/2-cup (375 mL) parfait glasses, layer 1/4 cup (50 mL) each granola, compote and yogurt. Repeat layers of granola and compote.
Nutritional facts Per serving: about
- Sodium 85 mg
- Protein 8 g
- Calories 413.0
- Total fat 11 g
- Potassium 527 mg
- Cholesterol 5 mg
- Saturated fat 8 g
- Total carbohydrate 74 g
%RDI
- Iron 11.0
- Folate 13.0
- Calcium 17.0
- Vitamin A 2.0
- Vitamin C 18.0
