Strawberry and rhubarb parfaits
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Rhubarb cut into 1 1/2 inch pieces |
| ½ | cup | Water |
| ¼ | cup | Sugar; (plus 2 tablespoons) |
| 1 | Vanilla bean; split lengthwise | |
| 16 | ounces | Fresh strawberries; hulled, thickly sliced |
| 32 | ounces | Plain low-fat yogurt |
| 2½ | teaspoon | Vanilla extract |
| 8 | teaspoons | Golden brown sugar; packed |
| 2 | mg | |
Directions
Combine rhubarb, ½ 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.
Mix yogurt and vanilla extract in medium bowl. (Strawberry-rhubarb mixture and vanilla yogurt can be prepared 2 days ahead. Cover separately and chill.)
In each of 8 wineglasses or goblets, layer scant ¼ cup yogurt mixture, ½ teaspoon golden brown sugar and ¼ cup strawberry-rhubarb mixture.
Repeat layering. (Parfaits can be prepared 4 hours ahead. Cover and refrigerate.)
Per Serving: Calories 151; total fat 1 g; saturated fat ½ g; cholesterol Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@...
Recipe by: Kristine Kidd and Karen Kaplan Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Apr 4, 1998