Rhubarb is here! I managed to get my hands on the first of the season and I wanted to make something breakfasty and kinda light. Boom, yogurt parfait!
I had plans to make these double-duty and have them for breakfasts all week at work but I came down with I think the worst cold/flu I've ever had so I pretty much laid on the couch in and out of consciousness all week instead. Boo. I managed to get this shoot done on Saturday before I was really sick but the last thing I wanted to eat while coughing 24/7 was dairy so these poor little parfaits sat in my fridge. I made them again for this week, though, and man are they good! They're bright and a little tart and creamy and not too sweet. The perfect little Spring breakfast!
One good thing that came out of my sick stupor was I found The Wonder Years on Netflix! Did anyone else watch that show? I remember watching it but I was really little when it was actually airing so I must have just watched re-runs after it went off the air but I forgot how much I love it! The point of view of Kevin narrating his adolescence is hilarious. And I totally didn't realize Marv from Home Alone is the narrator! (I know he has an actual name but he'll always be Marv to me). And I love that it's set in the 70's, of course. Anyway, I hope you love these little Springy parfaits as much as I do!
Roasted Rhubarb + Strawberry Yogurt Parfaits
2 c rhubarb, roughly chopped
2 c strawberries, quartered
2 T honey
zest of half a lemon
pinch of salt
2 c plain whole milk yogurt
granola of choice (here's my go-to)
Preheat oven to 375. In a large bowl, toss together the rhubarb, strawberries, honey, lemon zest, and salt. Lay out in a single layer in a parchment-lined baking sheet. Roast for about 25-30 minutes, until fruit is juicy and tender. Allow to cool completely.
To assemble the parfaits, layer a 1/4 cup of yogurt, top with a large spoonful of rhubarb and strawberries, another 1/4 cup of yogurt and another large spoonful of rhubarb and strawberries. Top with a generous sprinkle of granola.