Rose and Rhubarb Parfaits with Coconut Yogurt and Granola

Rhubarb season is much too short, and so I tend to go into panic mode and buy heaps of it while i can. Which I then cut up, and pack my freezer full to the brim! One might find this a tad OCD, but it’s clear this OCD tendency has it’s benefits – because look at this cosmic parfait! This Rose and Rhubarb Parfait is made from frozen rhubarb that’s been stewed in a pot with a few frozen berries and coconut sugar. That’s all you need to make this utterly delicious rhubarb revelation. Because it’s no fair that we should only get to enjoy rhubarb for 3 weeks of the 52 in a year don’t you think?

And it’s not just this delicious compote that you can start defrosting for. Rhubarb compote can be used to make numerous sweet recipes; like rhubarb jam, crumble, and pies. So if you’ve got leftover rhubarb sitting in your freezer this recipe is for you! I like to have this compote for breakfast, snack time, or dessert paired with coconut yogurt and granola. I’ve also mixed this compote with frozen berries as well, because I love the berry rhubarb blend. Then, to fancy it up a little I’ve used a splash rose extract and topped with edible dried rose petals. Totally optional (not everybody has these ingredients on hand) but it’s a delicious addition that makes it so gourmet. Next add the chia, granola and a few crunchy hazelnuts to sprinkle.

I’m starting to think that perhaps it would have been worthwhile to invest in a second freezer, because there’s no way my rhubarb is going to last another week now that I’ve discovered this compote.

Hope you enjoy this delicious rhubarb revelation as much as I do!


Print Recipe
Rose and Rhubarb Parfaits with Coconut Yogurt and Granola
This Rose and Rhubarb Parfait is made from frozen rhubarb that’s been stewed in a pot with a few frozen berries and coconut sugar. That's all you need to make this utterly delicious rhubarb revelation. Because it’s no fair that we should only get to enjoy rhubarb for 3 weeks of the 52 in a year don’t you think?
Prep Time 10 minutes
Cook Time 40-60 minutes
Servings
6-8 people
Ingredients
  • 3 cups frozen rhubarb thawed, 450g
  • 1 cup frozen berries thawed, 150g
  • 1/4 cup coconut sugar or to taste, 40g
  • 1/4 tsp cinnamon pinch salt
  • splashes of water as needed
  • 1 tsp rose extract optional
  • coconut yogurt or other vegan yogurt
  • gluten-free granola to sprinkle
  • chopped hazelnut to sprinkle
  • chia to sprinkle edible
  • rose petals to sprinkle
Prep Time 10 minutes
Cook Time 40-60 minutes
Servings
6-8 people
Ingredients
  • 3 cups frozen rhubarb thawed, 450g
  • 1 cup frozen berries thawed, 150g
  • 1/4 cup coconut sugar or to taste, 40g
  • 1/4 tsp cinnamon pinch salt
  • splashes of water as needed
  • 1 tsp rose extract optional
  • coconut yogurt or other vegan yogurt
  • gluten-free granola to sprinkle
  • chopped hazelnut to sprinkle
  • chia to sprinkle edible
  • rose petals to sprinkle
Instructions
  1. In a large pot add thawed rhubarb, berries, coconut sugar, cinnamon, and salt. Bring pot to medium heat and allow fruits to simmer for 30-45 minutes, stirring often. Add splashes of water as needed for desired consistency and more coconut sugar as desired for sweetness. When compote is desired taste and consistency add 1 tsp rose extract (optional).
  2. Serve in bowls with coconut yogurt. Sprinkle with gluten-free granola, chopped hazelnut, and chia. Optional to add edible rose petals.

Approvals
 

 
Allergies

VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – DAIRY-FREE – SOY-FREE

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