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Raspberry and Rhubarb Parfaits

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Raspberry and Rhubarb Parfaits
  • Prep Time 15 min
  • Total Time 15 min
  • Servings 4
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Tart rhubarb and ripe raspberries are layered with granola and honey vanilla yogurt for a heavenly breakfast parfait that starts the day off right.

Ingredients

2
tablespoons butter
1
cup finely chopped fresh rhubarb
1
pint (2 cups) fresh raspberries
1/3
cup agave nectar
1
teaspoon vanilla
1/4
teaspoon ground cinnamon
Juice of 1 lime (1 to 2 tablespoons)
4
containers (6 oz each) Greek honey vanilla yogurt
1
cup Cascadian Farm® organic oats & honey granola
4
lime slices
Fresh mint leaves for garnish, if desired

Directions

  • 1 In 8-inch skillet, melt butter over medium-high heat. Add rhubarb; cook about 5 minutes, stirring occasionally, until softened. Remove from heat. Stir in raspberries, agave nectar, vanilla, cinnamon and lime juice. Set aside to cool.
  • 2 Into each of 4 parfait cups or glasses, scoop 1 container of yogurt. Top each with 1/2 cup raspberry- rhubarb mixture and 1/4 cup granola. Garnish each with lime slice and mint leaves. Serve immediately.
Tips  

Strawberries can be used in place of raspberries

To make these parfaits ahead of time, simply prepare all ingredients ahead of schedule, and assemble when ready to serve.

Nutrition Information 
No nutrition information available for this recipe
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