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Raspberry and Rhubarb Parfaits

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By Brooke Lark
Updated Sep 17, 2013
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Tart rhubarb and ripe raspberries are layered with granola and honey vanilla yogurt for a heavenly breakfast parfait that starts the day off right.

Raspberry and Rhubarb Parfaits

  • Prep Time 15 min
  • Total 15 min
  • Servings 4
  • Ingredients 11
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Ingredients

  • 2 tablespoons butter
  • 1 cup finely chopped fresh rhubarb
  • 1 pint (2 cups) fresh raspberries
  • 1/3 cup agave nectar
  • 1 teaspoon vanilla
  • 1/4 teaspoon ground cinnamon
  • Juice of 1 lime (1 to 2 tablespoons)
  • 4 containers (6 oz each) Greek honey vanilla yogurt
  • 1 cup Cascadian Farm® organic oats & honey granola
  • 4 lime slices
  • Fresh mint leaves for garnish, if desired

Instructions

  • Step 
    1
    In 8-inch skillet, melt butter over medium-high heat. Add rhubarb; cook about 5 minutes, stirring occasionally, until softened. Remove from heat. Stir in raspberries, agave nectar, vanilla, cinnamon and lime juice. Set aside to cool.
  • Step 
    2
    Into each of 4 parfait cups or glasses, scoop 1 container of yogurt. Top each with 1/2 cup raspberry- rhubarb mixture and 1/4 cup granola. Garnish each with lime slice and mint leaves. Serve immediately.

Nutrition

Nutrition Facts are not available for this recipe

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