Raspberry and Rhubarb Parfaits

Raspberry and Rhubarb Parfaits

Blogger Brooke McLay from Cheeky Kitchen Fresh rhubarb doesn't require baking. Enjoy this seasonal fruit in these simple, refreshing, breakfast parfaits.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

4

servings

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 FarmĀ® organic oats & honey granola
4
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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.