Raspberry and Rhubarb Parfaits

Tart rhubarb and ripe raspberries are layered with granola and honey vanilla yogurt for a heavenly breakfast parfait that starts the day off right.

  • Prep Time 15 min
  • Total Time 15 min
  • Servings 4

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

  • 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.

Expert Tips

Strawberries can be used in place of raspberries

To make these parfaits ahead of time, simply prepare all ingredients ahead of schedule, and assemble when ready to serve.