Skip to Content
Menu

Raspberry and Rhubarb Parfaits

  • Save Recipe
  • Prep 15 min
  • Total 15 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Tart rhubarb and ripe raspberries are layered with granola and honey vanilla yogurt for a heavenly breakfast parfait that starts the day off right.
By Brooke Lark
Updated Sep 17, 2013
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 2 tablespoons butter
  • 1 cup finely chopped fresh rhubarb
  • 1 pint (2 cups) fresh raspberries
  • 1/3 cup agave nectar
  • 1 teaspoon vanilla
  • 1/4 teaspoon ground cinnamon
  • Juice of 1 lime (1 to 2 tablespoons)
  • 4 containers (6 oz each) Greek honey vanilla yogurt
  • 1 cup Cascadian Farm® organic oats & honey granola
  • 4 lime slices
  • Fresh mint leaves for garnish, if desired

Steps

  • 1
    In 8-inch skillet, melt butter over medium-high heat. Add rhubarb; cook about 5 minutes, stirring occasionally, until softened. Remove from heat. Stir in raspberries, agave nectar, vanilla, cinnamon and lime juice. Set aside to cool.
  • 2
    Into each of 4 parfait cups or glasses, scoop 1 container of yogurt. Top each with 1/2 cup raspberry- rhubarb mixture and 1/4 cup granola. Garnish each with lime slice and mint leaves. Serve immediately.

Tips from the Betty Crocker Kitchens

  • tip 1
    Strawberries can be used in place of raspberries
  • tip 2
    To make these parfaits ahead of time, simply prepare all ingredients ahead of schedule, and assemble when ready to serve.

Nutrition

Nutrition Facts are not available for this recipe
© 2024 ®/TM General Mills All Rights Reserved
< div class="recipeContentBottom">