A Delicious New Way To Eat Your Favorite Greek Yogurt

Photographed by Mark Iantosca.
Contrasting layers of sweet vanilla-infused rhubarb, salty nutty granola, and cool tart yogurt make this a refreshing and satisfying breakfast. If you're short on time, you can skip the compote and just layer berries with a drizzle of honey in your parfait dish.
Yogurt Parfait With Vanilla-Rhubarb Compote
Serves 4
For The Compote:
5 stalks rhubarb (about 1 1/2 lb), cut into one-inch pieces
1 vanilla bean, split lengthwise
3/4 cup water
1/3 cup honey
2 oz lemon juice (preferably from about 1/2 meyer lemon)
For The Parfait:
2 cups Greek yogurt
1 1/2 cups Pistachio-Coconut Olive Oil Granola (or another granola)
Make the Compote
In a heavy saucepan over medium heat, bring the rhubarb, vanilla, water, and honey to a boil. Reduce heat to low and let simmer for half an hour, until a thick sauce has formed. Remove from heat and stir in lemon juice. Cool completely before serving. The compote keeps, stored in the refrigerator, for up to two weeks, and can be made in advance of serving.
Assemble the Parfait
Into an 8 ounce tumbler or parfait glass, scoop about 1 tablespoon of compote, spreading it evenly across the bottom of the cup. Cover with about 2 tablespoons of granola, then cover that with about 1/2 cup of Greek yogurt, spreading it evenly across the cup. Top off the glass with another layer of compote (or berries and honey) followed by granola.

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