The rhubarb and strawberry mixture for this recipe can be made a day ahead and stored in the refrigerator before using.
1 pound rhubarb, stems only cut into 1 inch pieces
1 pint strawberries, stemmed and sliced
1/2 cup granulated sugar
The juice of 1 lemon
The grated zest of one lemon
2 cups non-fat plain yogurt
1.Combine the rhubarb, strawberries, sugar, lemon juice and lemon zest in a heavy non-reactive saucepan set over medium high heat. Bring the fruit to a boil then reduce the heat to simmer. Cook about 15 minutes until the fruit has leached out its juice and the syrup has thickened slightly. Let cool completely before proceeding. (This mixture can be made a day ahead and stored in the refrigerator before using.)
2.Stir the rhubarb and strawberry mixture into the yogurt. Pour into stem glasses to serve topped with a sprig of fresh mint. A spoonful of brown sugar on each parfait may be added to taste.
3.Note: This same fruit mixture, minus the yogurt, may be used as a filling for a puff pastry or filo crust turnover.
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