Poached Rhubarb Parfait
Seeing so many bright colours appearing on the stalls brings me joy and when in need of colour, rhubarb certainly fits the brief!
With rhubarb swiftly coming in and out of season, there is no time to waste in making the most out of this tangy pink-fleshed vegetable! These Poached Rhubarb Parfaits come together in just 20 minutes and can be enjoyed for brunch, breakfast, as a snack or even dessert.
Yogurt parfaits are made by layering yogurt with an assortment of other ingredients in a glass. Here, I poached rhubarb in a mix of orange juice and zest, vanilla bean and sugar until tender & slightly sweetened. Then, I layered the yogurt, some granola, and the poached rhubarb in glasses and topped them off with a drizzle of the rhubarb syrup & a pinch of Fleur de Sel.
Not in the mood for a parfait? Switch it up & serve your poached rhubarb alongside a panna cotta, spooned over ice cream, layered on toast with whipped ricotta or go savoury by adding it to a salad.
If you are not serving it right away, let the rhubarb cool down and refrigerate in a sealed container for up to 3 days.
- Vegan Recipe -
POACHED RHUBARB PARFAIT
450g of rhubarb
100g of brown unrefined sugar
Juice & zest of 1 orange
1 vanilla pod*
750g of plain yogurt**
200g of granola
Fleur de Sel (optional)
Preheat the oven to 180°C.
Wash and dry the rhubarb.
Cut the ends of the rhubarb and slice into 2-3cm pieces.
Place onto a baking tray and add the sugar, orange juice and zest. Mix until coated.
Slice the vanilla bean in half and scrape out the seeds.
Add the vanilla seeds and bean into the baking tray.
Bake in the oven for 10-12 minutes, until tender.***
Remove the rhubarb from the oven.
Layer the yogurt, granola and poached rhubarb in glass cups, diving it evenly.
Top with a drizzle of the syrup from the rhubarb and a pinch of Fleur de Sel.
Notes: *You can replace the vanilla pod black with 1 tablespoon of vanilla extract.
**You can replace the plain yogurt for a dairy free alternative - i.e: soy yogurt, almond yogurt, etc.
***Do not bake for too long or it will start to fall apart - the rhubarb should still hold its shape.