Don’t you love those recipes that give you lots of alternatives?
Starting your day with this delicious ‘Spiced Rhubarb and Strawberry Breakfast Parfait’ can turn any day into a happy one. This parfait is a composition of rhubarb compote and greek yoghurt which perfectly complement each other, the tart sweetness blending seamlessly with the softness of the yoghurt. Endlessly versatile, you can easily transform this fruit and vegetable mix into a decadent dessert or a crumble with a few minor tweaks. What about serving it with a vanilla panna cotta (just omit the basil in the ‘Basil Panna Cotta’)?
Rhubarb is one of those vegetables (yes vegetable!) that you just know is packed with lots of goodness as they taste so distinctively sour! (To counter this I have added strawberry and ginger to lift and accentuate its unique flavour.) This stem is a very good source of fibre, vitamin C and K, calcium, potassium and manganese, as well as a good source of magnesium.
Here are a few of its benefits:
- Protect your brain: vitamin K counters neuro-degeneration and reduces the risk of stroke and bleeding.
- Heart Health: increased levels of good cholesterol due to the dietary fibre.
- Bowel Health: the dietary fibre also encourages regular and smooth bowel movements.
- Strengthen your bones: calcium and vitamin K are essential in the maintenance of healthy bones.
- Eye Health: a concentration of lutein can reduce the risk of macular degeneration.
Recipe
serves 2 or 4 mini versions
200g / 7oz rhubarb – trimmed and cut into 1cm / 0.4in pieces
2tbsp maple syrup
1tsp finely grated ginger
1tsp vanilla paste or 1 vanilla pod – seeds only
200g/ 7oz strawberries
finishing:
greek yoghurt
granola – eg. Sin-amon Granola or gluten free
bee pollen
Method
- Add the rhubarb, maple syrup, ginger and vanilla to a saucepan and heat gently.
- In the meantime, cut the strawberries into quarters, add to the rhubarb.
- As soon as the rhubarb is soft (about 15min), take the pan off the heat and let the compote cool down.
- Take two glasses or other recipients. Add a first layer of rhubarb, followed by a layer of greek yoghurt (2-3 heaped tbsp per layer) and so on – finish off with rhubarb. Optimally you’ll get 5 layers.
- Top with granola and bee pollen.
- Enjoy!
Tips / Variations
- Make it more decadent! This Breakfast Parfait works wonderfully as a a light dessert. Dare to be decadent: make a mix of half greek yoghurt and half cream cheese and sweeten with a bit of maple syrup. Pure bliss!!!
- Make it a crumble! Mix all the ingredients for the compote and add to a baking dish. Top with your favourite crumble and bake in the oven.
- Make ahead! Prepare the compote the night before and let cool overnight.
- Make it vegan! Serve with soy yoghurt (non-GMO) instead
Print recipe here: Spiced Rhubarb & Strawberry Breakfast Parfait – Recipe
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Sources
Burgerstein Handbuch Nährstoffe; Healing Foods; SELFNutritionData.
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Amazing blog!!
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Beautifully photographed, and presented! Miam, miam! I love rhubarb and strawberries together. I’ll have to try this.
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Thank you so much for your comment. 🙂 Let me know what you think about it! Happy blogging! 🙂
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Gorgeous! This looks amazing!
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Thank you…that’s very kind of you! 🙂
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Everything about this post is stunning! Fabulous idea, amazing photography and using one of my most favourite ingredients. I adore rhubarb and have a compote including it every day for breakfast. But it has never looked as special as this. I totally love it. Gorgeous 😉
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Oh Karen you totally flatter me with your comment. Thank you so much! Really means a lot to me! You can make this breakfast parfait very easily yourself. I’m sure from now on it will look incredible! Sometimes we just need a little pinch of inspiration! 😉
I am going to post a few more rhubarb recipes as my dear hubby has brought back home 4kilos instead of 400grams. So obviously I had to become creative in order to get rid of it all. I hope you will enjoy them! 🙂
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looks absolutely scrumptious!!
https://aspoonfulofnature.wordpress.com/
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Thank you very much! 🙂
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Looks and sounds totally scrumptious Françoise, I’m growing my first strawberries at the moment (well they’re doing the growing, I’m just encouraging them from the sidelines) and also a couple of rhubarb plants so this is perfectly parfait! As always your photos are terrific! 🙂
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It is perfectly parfait indeed dear Jane! 😀
I can’t wait to have my own vegetable patch! It must be heaven having your veggies and fruits straight from the garden! I am sure you are doing a pretty good job encouraging them! Looking forward to pictures! 😉
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Pictures are in progress right now! Strawbs are taking an age but the cherries are fab and courgettes getting bigger every day – just need some sun now to encourage them all!
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Oh that’s wonderful!!! Weather-wise, I think we can look forward to some sun this week! 🙂 Talking about courgette…I have a delicious and super simple courgette soup recipe which I will soon post. I’m sure you’ll be able to make it for your hubby! 😉
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I shall look forward to that Françoise the sun and the recipe) but I think I shall suggest that he makes it for me!! 😉
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This looks delicious! We have berry picking season coming up soon and this would be a great way to use the berries and it’s healthy!
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Oh totally! Breakfast parfaits are just the best! They look absolutely fabulous but don’t take too much effort! Perfect no? 😉
In the coming weeks, I’m going to post another breakfast parfait. Your berries will come handy with that one too! 😀
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Lovely parfait.
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Thank you! 😀 ❤
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