1cupplain or vanilla Greek yogurt or cultured coconut milkor yogurt of your choice
1teaspoonhoney or maple syrup(optional)
¼cuprhubarb compote,see instructions below
To make rhubarb compote, put 4 cups chopped rhubarb stalks in a medium pot with ⅓ cup water and ¼ cup maple syrup. Stir and bring to a boil. Reduce heat and simmer for 15-20 minutes until tender. Store in refrigerator.
To make a parfait, mix yogurt with honey or maple syrup (optional). Spoon a little into a glass jar or serving glass. add layers of rhubarb compote and freshly sliced strawberries. Repeat layers.
Garnish with a drizzle of honey, or a curl of rhubarb and chill or serve immediately.
To make a rhubarb curl, use a vegetable peeler to pare a thin slice from a stalk of rhubarb. Twirl around your finger to form.