Roasted Strawberry Rhubarb Parfaits
These parfaits can be made ahead and are portable enough for an on-the-go weekday breakfast but fancy enough to serve guests for brunch. Makes 6 small (half-pint) parfaits
2 pounds strawberries, halved (divided)
4 large stalks rhubarb, cut into 1⁄2-inch chunks
3 tablespoons maple syrup
1 tablespoon extra-virgin olive oil
1⁄4 teaspoon salt 1⁄2 teaspoon balsamic vinegar
1 quart plain, whole-milk yogurt
5 to 10 drops stevia extract (or substitute 2 tablespoon maple syrup)
1 vanilla bean
Cacao nib and hemp granola for garnish (optional; see recipe)
Prep time: 10 minutes. Cook time: 40 minutes. Total time: 45 minutes.
Preheat oven to 350 degrees.
Set aside 12 strawberry halves and place remaining strawberries on a large baking sheet along with rhubarb chunks. In a small bowl, combine maple syrup, olive oil, salt and vinegar. Pour mixture over fruit and toss to combine. Roast in preheated oven 30 to 40 minutes, until juices are thickened. Set aside to cool.
Meanwhile, in a medium bowl, combine yogurt, stevia to taste and scraped seeds of vanilla bean, and stir well. Once fruit has cooled to about room temperature, layer fruit with yogurt into 6 half-pint mason jars (or other similar-size containers). Garnish each with 2 fresh strawberry halves. Top with cacao nib and hemp granola (recipe below), if desired.
Per serving: 203 calories, 8g fat, 3.5g saturated fat, 28g carbohydrate, 4.5g fiber, 7g protein, 159mg sodium.