This sweet granola has a surprising yet gentle hint of ginger and is the perfect partner for the tangy rhubarb topping. Set out the yogurt, granola and compote with small bowls or pretty glasses so guests can make their own parfaits. When combined with plain yogurt, these parfaits may be a bit tangy for young palates, so have a little honey or maple syrup on hand for drizzling.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2012
Ingredients
Almond Ginger Granola:
Compote:
Method
Almond Ginger Granola: In bowl, toss together oats, almonds, brown sugar and ginger; set aside.
In small saucepan, warm oil, honey, vanilla and salt over medium-high heat until runny, about 3 minutes. Pour over oat mixture; toss to coat. Spread on parchment paper–lined baking sheet.
Bake in 300?F (150?C) oven until golden, 25 to 30 minutes. Let cool on pan on rack. Crumble with fingers into small clusters. (Make-ahead: Store in airtight container for up to 3 weeks.)
Compote: Meanwhile, in saucepan, cook rhubarb, sugar, salt and 2 tbsp water over medium-high heat, stirring occasionally and adding up to 2 tbsp more water as needed to prevent sticking, until slightly thickened and rhubarb is fork-tender, 10 to 15 minutes.
Stir in strawberries; cook until softened slightly, about 2 minutes. Remove from heat; stir in vanilla. Let cool. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
To serve, layer yogurt, compote and granola in dessert dishes.
Nutritional facts Per serving: about
- Fibre 5 g
- Sodium 126 mg
- Sugars 48 g
- Protein 16 g
- Calories 451.0
- Total fat 16 g
- Potassium 955 mg
- Cholesterol 18 mg
- Saturated fat 4 g
- Total carbohydrate 64 g
%RDI
- Iron 22.0
- Folate 18.0
- Calcium 37.0
- Vitamin A 4.0
- Vitamin C 40.0
