It’s Rhubarb Season: Make A Honey Rhubarb Yogurt Parfait

What’s Rhubarb? Raw rhubarb is a crunchy, hearty, celery-looking springtime vegetable with a lip-puckering tart flavor. When rhubarb is cooked down it becomes soft and the flavors mellow. 

I love turning Rhubarb into a honey-sweetened compote. I keep it in the fridge or freezer for all kinds of culinary creations, like this Honey Rhubarb Yogurt Parfait. Here are the details on this sweet-tart parfait, and how to make it.

Just 3 Ingredients

This recipe is amazing and it only requires 3 things!

Honey Rhubarb Compote: My Honey Rhubarb Compote is the perfect pairing of sweet and sour. It makes for a delectable sauce to mix into thick and creamy yogurt.

Yogurt: I like to use thick Greek Yogurt for this recipe. But any plain unsweetened yogurt works! I recommend using plain yogurt because the Honey Rhubarb Compote is loaded with sweet-tart flavors.

Granola: I like to whip up a batch of homemade granola to serve with my parfaits (it’s so easy!). But your favorite store-bought granola works well too! I like mine with nuts/seeds and dried fruit!

How to Make this Honey Rhubarb Yogurt Parfait: It’s as easy as 1-2-3!

1. 1. Collect you ingredients
   2. Layer up the yogurt and Honey Rhubarb Compote! It doesnt matter the order! Layer it up in a clear jar or in a bowl.
   3. Top with your favorite granola and enjoy.

Other Ways to Use Rhubarb Compote

You can get creative and use this compote in a variety of recipes. 

• Spread on toast
• As an accent in a turkey and cheese sandwich
• Spooned over vanilla ice cream
• Baked into Muffins
• Blended into a smoothie
• Incorperated into a citrusy salsa

Sharper Nutrition Fix: Rhubarb

What is Rhubarb and how does it taste?

Rhubarb is an underappreciated culinary wonder that emerges as the coziness of winter melts away. Rhubarb is in season from April through June, and the Pacific Northwest is fortunate to receive a second season in July. The edible part of this perennial plant is the bright pink-redish stalk. The redder the stalk the sweeter the flavor.

Rhubarb is pretty sour, think lemonly sour, and therefore often cooked with sugar to make it extra tasty. Many people associate rhubarb with strawberries because they are often paired together in desserts.

How to Cook with it

Slice it up and serve in savory dishes, like in a chard stir-fry or with baked chicken.

Another option, cook the rhubarb down into a sweet dessert. I like to cook it down into a compote and then add it to smoothies, yogurt parfaits, and even a heavenly Lemon Rhubarb Vinaigrette. 

Storage of Rhubarb Stalks

You can store rhubarb stalks in either the refrigerator or freezer. 

Refrigerator: Wrap the rhubarb stalks up in a reusable produce bag, aluminum foil, or covered container. Store for 2-3 weeks in the crisper drawer of your fridge. 

Freezer: Slice the stalks into 1 to 2-inch pieces. Then, freeze in a single layer on a baking sheet for about 4 hours. Once fully frozen, transfer the rhubarb to a reusable freezer bag and store it for 6 months to a year.

Like this Honey Rhubarb Yogurt Parfait?

This Honey Rhubarb Yogurt Parfait recipe will have your tastebuds singing “It’s Spring”! Below are two other recipes from my blog featuring my Honey Rhubarb Compote.

• Berry Rhubarb Smoothie
• Lemon Rhubarb Vinaigrette

Also, check out my article about Rhubarb and why it should be on your produce list for your next farmer’s market visit on Hood River Eats a blog that shares what’s going on with local food makers in Hood River and its surrounding communities.