Rhubarb Breakfast Parfait

 

Today’s Sunday Funday is all about parfaits! I love a good parfait as an afternoon or post-workout snack. For this version, I used the last of my garden’s rhubarb and my new skillet granola.

As is, the parfait is very lightly sweetened, so if you like things sweeter, add a bit of honey to the yogurt!

Sunday Funday

Parfait

Rhubarb Breakfast Parfait from Amy's Cooking Adventures

Red Velvet Parfait from Sneha's Recipe

Figgy Breakfast Parfaits from Food Lust People Love

Eton Mess from Karen's Kitchen Stories

Peaches & Cream Parfaitt from Mayuri's Jikoni

Savory Chickpea Avocado Lunch Parfait from Cook with Renu

Savory Grits and Mushroom Parfait from Culinary Cam

Banana Cream Pudding Parfait from A Day in the Life on the Farm

Rhubarb Breakfast Parfait

½ cup plain Greek yogurt, sweetened with honey, of desired

½ cup rhubarb compote (recipe follows)

1 cup Skillet Granola

Layer the ingredients in a large cup and enjoy!

Rhubarb Compote

Inspired by Healthy Seasonal Recipes

1 ½ cups red rhubarb

3 tablespoons honey

1 teaspoon rum, optional

⅛ teaspoon ground cinnamon

⅛ teaspoon ground ginger

Pinch salt

1-2 tablespoons water, optional

Place the rhubarb, honey, rum (if using), and spices into a medium saucepan over medium- low heat.  Cook, stirring occasionally until the rhubarb is completely broken down and the consistency resembles applesauce.

If the mixture is getting too thick before the rhubarb is broken down, add water 1 tablespoon at a time, as needed.

Cool and store refrigerated in an airtight container