Yogurt Parfait with Vanilla-Rhubarb Compote
Contrasting layers of sweet vanilla-infused rhubarb, salty nutty granola, and cool tart yogurt make this a refreshing and satisfying breakfast.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Citrus press
- Spoon
- Parfait glass
- Glass
- Refrigerator
- Airtight container
Ingredients
- 5 stalks rhubarb (about 1 ½ lb.), cut into one-inch pieces
- 1 vanilla bean, split lengthwise
- 3⁄4 cup water
- 1⁄3 cup honey
- 2 oz. meyer lemon juice (from about ½ meyer lemon)
- 2 cups Greek yogurt
- 1 1⁄2 cups Pistachio-Coconut Olive Oil Granola
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