Go Back
–+ servings
Braised strawberry rhubarb compote with yogurt and granola in a white bowl with a spoon sticking out the side and a small bowl of fresh fruit in the background.

Strawberry Rhubarb Pie Parfait

Author: Erin Jensen
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Course: Breakfast
Cuisine: American
Method: Stove Top
Strawberry Rhubarb Pie Parfait - A fun and different way to use your seasonal rhubarb in a breakfast-inspired recipe!

Ingredients 

  • 10 strawberries stems removed and halved
  • 2 rhubarb stalks halved
  • zest of 1 lemon
  • 2 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon water

Serving Suggestions:

  • vanilla Greek yogurt sub dairy-free alternative
  • granola

Instructions

  • Simmer: In a medium saucepan, add 10 strawberries, rhubarb, zest of 1 lemon, 2 tablespoons granulated sugar, 1 tablespoon fresh lemon juice, and 1 tablespoon water. Bring to boil and then simmer, uncovered, for 10-15 minutes. Stir often. (Suggestion: toss in a few additional strawberries and/or rhubarb after 10 minutes so that you have some firmer ones mixed in with the compote)
  • Cool: Remove from heat and let cool so that the sauce thickens.
  • Serve: Enjoy over vanilla Greek yogurt and add granola.

Notes

  • Dairy-Free: feel free to sub in dairy-free yogurt.

Nutrition

Calories: 26kcal | Carbohydrates: 6g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 82mg | Fiber: 1g | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 14mg | Calcium: 18mg | Iron: 0.1mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
QR Code linking back to recipe