Offer cookies alongside this dessert.
Recipe information
Yield
Makes 8 servings
Ingredients
4 cups 1 1/2-inch pieces rhubarb
1/2 cup water
1/4 cup plus 2 tablespoons sugar
1 vanilla bean, split lengthwise
1 16-ounce basket fresh strawberries, hulled, thickly sliced
1 32-ounce container plain low-fat yogurt
2 1/2 teaspoons vanilla extract
8 teaspoons (packed) golden brown sugar
Preparation
Step 1
Combine rhubarb, 1/2 cup water and sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Cook over medium heat until rhubarb is almost tender, stirring occasionally, about 7 minutes. Add strawberries and cook 3 minutes. Transfer to bowl. Refrigerate until cold, about 4 hours.
Step 2
Mix yogurt and vanilla extract in medium bowl. (Strawberry-rhubarb mixture and vanilla yogurt can be prepared 2 days ahead. Cover separately and chill.)
Step 3
In each of 8 wineglasses or goblets, layer scant 1/4 cup yogurt mixture, 1/2 teaspoon golden brown sugar and 1/4 cup strawberry-rhubarb mixture. Repeat layering. (Parfaits can be prepared 4 hours ahead. Cover and refrigerate.)
Nutrition Per Serving
Per serving: calories
151; total fat
1g; saturated fat
0.5 g; cholesterol
2 mg
#### Nutritional analysis provided by Bon Appétit
