Yogurt Parfait with Rhubarb-Ginger Sauce and Strawberries

Name: Yogurt Parfait with Rhubarb-Ginger Sauce and Strawberries
Ingredients: 6 or 7 large rhubarb stalks, trimmed and cut into 1/4-inch slices (about 4 cups); 2-inch piece fresh ginger, peeled and minced (about 2 tablespoons); 1/2 cup sugar; 1/3 cup water; 1/4 cup ripe, in-season strawberries; 4 large mint leaves, stacked, rolled, and thinly sliced; 1/2 cup fat-free or low-fat Greek-style yogurt

December 14, 2011

This is an easy, off-the-cuff dessert with plenty of options and jumping-off points. If you want something richer, feel free to use higher-fat yogurt. I pair the rhubarb with strawberries because the two have overlapping seasons and are such stunning partners, but if you’ve got access to other good fruit, this parfait also works beautifully with blackberries, raspberries, blueberries—even winter citrus, such as neat slices of Cara Cara or blood oranges, clementines, or tangerines.

Cooks' Note

The recipe makes about 2 cups of rhubarb-ginger sauce, enough for 8 servings of parfait. You can refrigerate it for up to 2 weeks or freeze it for months.

Recipe notes

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