Rhubarb grew out of my Grandma’s garden in the early summer and I loved the sweet-tart flavor of her strawberry-rhubarb pie as a kid. Now, I forgo the crust and have fun making these parfaits layered with yogurt.
For extra farm-fresh taste, try sheep’s yogurt found at farmer’s markets and natural food stores. I used Turbinado sugar because it’s minimally processed and has a hint of molasses. But feel free to substitute coconut palm sugar or approximately 1/3 cup honey. Use the best granola sweetened with honey or maple syrup.
3 cups rhubarb
3 cups strawberries
3 Tablespoons tapioca flour
1/2 cup Turbinado sugar
Juice of 1 lemon
2 13 ounce cans organic coconut milk or 1 cup plain yogurt
1 teaspoon vanilla
1/8 cup maple syrup
Preheat oven to 350 degrees. Dice rhubarb and strawberries, tops removed, into 1/4 pieces. Add tapioca flour sugar and lemon juice and toss to combine all ingredients. Pour into a greased glass baking dish and bake for approximately 45 minutes or until fruit is soft and bubbly. Remove and let cool.
If using coconut milk, drain and whip the remaining coconut cream with vanilla and syrup. Alternately, stir vanilla and syrup into the yogurt. Layer the dessert in a parfait glass or mason jar starting with coconut cream or yogurt and top with rhubarb mixture. Repeat to make a second layer and top with coconut cream or yogurt. Optional – sprinkle granola on top. Serves4-6