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Raspberry and Rhubarb Parfaits

  • Prep 15 min
  • Total 15 min
  • Servings 4

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

Brooke Lark Brooke Lark
September 17, 2013

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

Hide Images
  • 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.

Nutrition Information

No nutrition information available for this recipe

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