Roasted Rhubarb Parfaits

Course: Dessert

Cuisine: North American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 313kcal

Author: Lord Byron's Kitchen

Roasted Rhubarb Parfaits are a beautifully presented dessert with exceptional flavour! Easy to prepare, roasted rhubarb is layered with toasted cinnamon walnuts and oats, and vanilla bean yogurt. This simple refreshing summertime dessert is a healthy alternative with just enough guilty indulgence!

Print Recipe

Ingredients

4 stalks rhubarb, cut into one-inch lengths (use thin rhubarb stalks for best results)
2 tablespoons sugar
2 teaspoons vanilla extract
1 tablespoon salted butter, melted
2 cups Greek yogurt
1 tablespoon vanilla bean paste
1 cup quick-cook oats
1/2 cup chopped walnuts
1 teaspoon ground cinnamon

Instructions

Wash and chop the rhubarb. Transfer it to a mixing bowl along with the sugar, vanilla extract, and melted salted butter. Toss well to coat and set aside for 10 minutes.
In the meantime, preheat your oven to 375 degrees F.
Transfer the rhubarb mixture to a baking sheet lined with parchment paper. Bake for 30 minutes.
While the rhubarb is roasting, measure the oats, chopped walnuts, and cinnamon into a shallow frying pan. Over medium heat, stir the oats and walnuts to combine and toast until fragrant - about 4-5 minutes. Stir continuously to avoid burning.
Once the oats and walnuts are toasted, transfer them to a bowl to cool.
Remove the roasted rhubarb from the oven and allow it to rest on the baking sheet for 5 minutes.
Finally, stir the vanilla bean paste into the Greek yogurt until well combined.
To assemble, measure two tablespoons of the oat and walnut mixture into a parfait glass. Top that with one-third cup of the yogurt.
Spoon three to four pieces of the roasted rhubarb onto the vanilla, followed by another tablespoon of the oat and walnut crumbs.
Top with a tablespoon of yogurt and more roasted rhubarb. Sprinkle the tops of each parfait with oats and walnuts.
Serve immediately.

Nutrition