Description
This rhubarb, berry syrup makes the best yogurt parfaits! Or serve your gorgeous parfait for a healthy dessert!
Ingredients
2 lb rhubarb, trimmed and cut into 1″ pieces (Did you know that the color of the rhubarb does not affect the taste?)
1 lb strawberries, hulled and cut in half
6 oz raspberries
1/2 – 3/4 c sugar
1/2 c red wine
1/4 t cinnamon
1 star anise (optional)
1 container of Noosa yogurt (strawberry rhubarb or the honey would be great, too)
8 short bread cookies
1/2 c powdered sugar
8 drops of rhubarb bitters (optional)
2–3 T milk or pomegranate juice
Whipped Cream
Instructions
Heat rhubarb and berries with red wine, sugar, cinnamon and star anise and cook for about 10 minutes or until rhubarb is soft and berries have released their juices.
Separate fruit from juice and continue simmering juice until thickened and syrupy. I ended up with about a cup of syrup.
Combine powdered sugar, bitters and milk or juice and whisk until glaze has formed. Ice cookies. I sprinkled a some crushed dried strawberries on top, but you could use lavender or colorful sugar. Let dry on a rack.
To make parfaits:
Make sure all ingredients are at room temperature. Place about 1-2 T of rhubarb syrup in bottom of glass. Top with 2 T of yogurt. Top that with 2-3 T of fruit. (You will have some leftover to top your pancakes with the next morning!) Top that with whipped cream and garnish with a spring of thyme. Serve with cookies.