Rhubarb-Strawberry-Parfait
A nutritious rhubarb-strawberry parfait that’s ideal for Mother’s Day.
Before I dive into today’s recipe, I’d like to pause and sincerely thank you for all the wonderful comments left under my last post “Healthy Inspiration in May“. Your words were so sincere, so genuine and so heartwarming, and I genuinely feel grateful to have such amazing readers. I’m delighted that many of you have shared both your joyful moments and your not-so-good moments – and it’s important to remember that not everything you come across on Social Media is authentic. Believe me, it isn’t – no one’s life is flawless.Now, let’s get to this rhubarb-strawberry parfait. The timing couldn’t be better, because this parfait is basically waiting for you to whip it up for Mother’s Day tomorrow. As we all know, tomorrow is a special occasion for the Moms across the globe (at least in Germany), so I thought: why not surprise your Mommy with a wholesome breakfast parfait that’s still incredibly tasty. It practically says “I love you, Mom” and “no worries, it’s healthy”. And on top of that, why not prepare your Mom a lovely lunch or dinner (find some inspiration here, and here), and treat her like the most important person in your life. That’s at least what my mom has done over the years—well, 27 of them.
If you can’t get hold of rhubarb or you simply don’t enjoy it, you can easily swap it with strawberries or another type of berry for the compote. Since berries are naturally a bit sweeter than rhubarb, you may not need coconut blossom sugar at all. Still, I really enjoy rhubarb—its tangy flavor and the way it tastes when combined with vanilla and strawberries. It makes me feel like summer is right around the corner, ready for us to welcome it.
If you don’t handle the oxalic acid in rhubarb particularly well, then you may want to follow these steps before cooking with it: steam or simmer the rhubarb in water for a few minutes prior to making the compote. That way, much of the oxalix acid will be drawn into the water and won’t stay in the rhubarb. After draining the water, you can start preparing the compote using the already softened rhubarb. I personally tolerate rhubarb without any trouble, so I usually don’t worry about it, but if you’ve had problems with rhubarb before, it could have been due to the oxalic acid.
Now I’m wishing you all a wonderful Mother’s Day, and if you make this rhubarb-strawberry parfait, then be sure to tag me on social media with #heavenlynnhealthy.
Rhubarb-Strawberry-Parfait Mother’s Day
Author: Lynn Hoefer
Serves: 2
Ingredients
For the rhubarb compote:
- 3 cups (300g) of fresh or frozen rhubarb
- 2 – 3 tablespoons of coconut blossom sugar, more if desired
- the inside of one vanilla pod or half a teaspoon of vanilla powder
- 2 tablespoons of water
For the parfait:
- 3 cups (300g) of strawberries
- 1 cup (100g) of oats
- 1½ cups (375ml) of oat milk
- 2 tablespoons of chia seeds
- one teaspoon of honey or maple syrup
- homemade granola, I love my almond coconut granola
- ½ cup of coconut yoghurt
Instructions
- The evening before, or at the very least 30 minutes ahead, prepare the overnight oats. Just combine the oats with the oat milk, chia seeds and honey, then refrigerate for at least 30 minutes—ideally overnight (this helps the oats become more easily digestible).
- In the morning, make the rhubarb compote. Trim the ends of the rhubarb and chop the reddish portions into small, bite-sized pieces. Add them to a pot together with the water, vanilla and vanilla pod, then simmer over medium heat until tender. This usually takes about 5 to 7 minutes. Keep an eye on it the whole time so it doesn’t burn. If needed, add a little more water. When the rhubarb is soft, sweeten with the coconut blossom sugar to match your preferences. Aim for something sweet, yet still pleasantly tangy.
- To assemble the parfait, dice the strawberries and then layer the strawberries, overnight oats, rhubarb compote, coconut yoghurt and granola into two jars.
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Enjoy!
DID YOU MAKE THIS RECIPE OR HAVE ANY SUGGESTIONS, QUESTIONS OR COMMENTS?
Feel free to leave a comment below, and don’t forget to tag your creations on social media using#heavenlynnhealthy.
I’d love for this blog to turn into a real conversation.
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