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A glass filled with layers of Rhubarb Strawberry Parfait, creamy yogurt, granola, and fresh strawberry slices, with a blurred bottle and another glass in the background. A whole strawberry sits in the foreground.
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Rhubarb Strawberry Parfait

This Rhubarb Strawberry Parfait is a vibrant spring recipe made with coconut yogurt, rhubarb compote, paleo granola, strawberry coulis, and fresh strawberries.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: European, Healthy
Keyword: Rhubarb Strawberry Parfait
Servings: 2
Calories: 134kcal

Equipment

Ingredients

  • 16 oz Strawberries
  • 1 tbsp Olive oil
  • 2 cups Rhubarb compote
  • 2 cups Coconut yogurt
  • 3/4 cup Paleo granola
  • 1/2 cup Strawberry coulis
  • 2 tbsp Rose petals optional

Instructions

  • Cut strawberries into quarters and transfer them to the bowl. Add honey and olive oil and mix it.
    2. Roast the strawberries in the oven at 375 F for 15-20 minutes.
    3. Spoon coconut yogurt into the bottom of a glass or jar.
    4. Add a layer of rhubarb compote.
    5. Add strawberries and drizzle strawberry coulis.
    6. Sprinkle a layer of paleo granola on top for crunch.
    7. Sprinkle with rose petals- optional.
    8. Repeat the layers until you reach the top, finishing with extra coulis and berries. You can assemble these jars ahead of time and store them in the fridge, which is perfect if you're prepping for Mother's Day brunch or need a make-ahead dessert for busy weeks.

Nutrition

Calories: 134kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 2mg | Potassium: 347mg | Fiber: 5g | Sugar: 11g | Vitamin A: 27IU | Vitamin C: 133mg | Calcium: 36mg | Iron: 1mg