I’m sharing a recipe I made a while back – rhubarb season isn’t quite in season anymore. That’s ok, because these Strawberry Rhubarb Parfaits are too pretty to not share.
People ask how I keep up food blogging during residency, and the answer is I “batch” my recipes for my one day off a week. While I’m in clinic and elective rotations, I time my cooking/baking so that I can photograph 2-3 recipes in a day (washing all the dishes at once). Those recipes from my golden weekends make up for ICU or inpatient months when I don’t have time to cook/bake.
Then I stagger publishing the recipes on the blog in the upcoming weeks (or, er, months).
If you’re a savvy food blogger/professional, you post recipes at least one month prior to X season (ie Thanksgiving recipes in October). Then people can pinterest and instagram your recipe in the weeks leading up to the holiday, and thus, you get website traffic.
What happens is that I make my Thanksgiving recipe on Thanksgiving Day (because yes, I actually eat what I cook), then I end up posting my Thanksgiving recipe after Christmas rather belatedly after working lots of inpatient hospital weeks. Whomp whomp.
So now you understand why I’m sharing spring and summer recipes now, haha.
This is one of my favorite recipes for topping yogurt, inspired by Noosa’s strawberry rhubarb flavor. Think of mixing strawberry rhubarb pie (like my strawberry rhubarb galette) and yogurt together to have dessert for breakfast.
- most people sue it as a fruit, but it’s a vegetable and can be used for sweet or savory dishes
- the stalk is full of vitamins but the leaves are poisonous
- rhubarb has medicinal uses historically, (no surprise given its bitterness!) starting centuries ago in China
- you can eat rhubarb raw, but it’s very tart, like cranberries
- the opinion is apparently mixed on whether red stalks are sweeter than green ones or if it’s just the variety of rhubarb
Random noneducational fact: B thinks the word “rhubarb” is an ugly word. He has no explanation for this sentiment.
Also, huge thanks to my friend N who gave these gorgeous glasses as a housewarming gift. Aren’t they so elegant? Hope you guys enjoy this quick Strawberry Rhubarb Parfait recipe.
Strawberry Rhubarb Parfait
1 cup strawberries, sliced
1 cup rhubarb, sliced
1/4 -1/3 cup sugar (to taste)
1 tablespoon lemon juice
basil leaves, to garnish
Preheat the oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with foil or parchment paper. On the baking sheet, toss the strawberry, rhubarb, lemon juice, and sugar. Bake for about 20 min until the strawberry and rhubarb is soft. Transfer your compote to a bowl or jar and set aside.
To assemble the parfait, layer your yogurt in the bottom of your glasses or bowls. Top with the yogurt with your strawberry rhubarb compote and granola. Garnish with fresh basil and serve with compote immediately (with compote warm) or chilled. Enjoy!