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!

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Rose and Rhubarb Parfait with Coconut Yogurt and Granola

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Serves: 6-8 | Prep Time: 10 mins| Cook Time: 40-60 mins

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Ingredients:

• 3 cups (450g) frozen rhubarb, thawed

• 1 cup (150g) frozen berries, thawed

• 1/4 cup (40g) coconut sugar, or to taste

• 1/4 tsp cinnamon pinch salt

• splashes of water, as needed

• 1 tsp rose extract (optional)

• Serve with:

• coconut yogurt, or other vegan yogurt

• gluten-free granola, to sprinkle

• chopped hazelnut, to sprinkle

• chia, to sprinkle edible

• rose petals, to sprinkle

Directions:

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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