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

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