Rhubarb-Strawberry-Parfait
A nutritious rhubarb-strawberry parfait that’s ideal for Mother’s Day.
Before diving into today’s recipe, I want to take a brief moment to express my gratitude for all the kind remarks under my previous post “Healthy Inspiration in May“. Your feedback was so genuine, so authentic, and so moving, and I feel genuinely fortunate to have such wonderful readers. I am grateful that many of you have shared your joyful moments and those that are less than joyful – it’s essential to recognize that not everything you observe on Social Media is authentic. Trust me, it’s not – no one’s life is flawless.Now, let’s move on to this rhubarb-strawberry parfait. The timing couldn’t be better, as this parfait is just waiting for you to whip it up for Mother’s Day tomorrow. As we all know, tomorrow is a significant day for every Mom out there (or at least in Germany), hence I thought: why not pamper your Mommy with a nutritious yet incredibly delightful breakfast parfait? It essentially shouts “I love you, Mom” and “don’t fret, it’s wholesome.” Additionally, why not also prepare your Mom a lovely lunch or dinner (find some inspiration here, and here), treating her like the most important person in your life? After all, that’s what my mom did for the past, well, 27 years.
If rhubarb is unavailable or not to your liking, you can effortlessly substitute strawberries or other berries for the compote. Berries tend to be naturally sweeter than rhubarb, so you might not even require any coconut blossom sugar at all. Nonetheless, I adore rhubarb, its tart flavor, and how it harmonizes with vanilla and strawberries. It reminds me that summer is just around the corner, waiting for us to embrace it.
If you do not tolerate the oxalic acid in rhubarb well, you may want to take the following precautions when preparing it: ensure to steam or boil the rhubarb in water for a few minutes before crafting the compote. This method allows most of the oxalic acid to be absorbed by the water, leaving the roots. The water should then be drained, and you can start preparing the compote with the already softened rhubarb. I usually tolerate rhubarb well, so I don’t worry much about it, but if you’ve had concerns with rhubarb previously, it may be due to the oxalic acid.
I wish you all a joyful Mother’s Day, and if you decide to create this rhubarb-strawberry parfait, please 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, or more if preferred
- 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 adore my almond coconut granola
- ½ cup of coconut yogurt
Instructions
- The night prior, or at least 30 minutes before, prepare the overnight oats. Simply combine the oats with the oat milk, chia seeds, and honey and let them rest in the fridge for a minimum of 30 minutes, preferably overnight (this aids in better digestibility).
- The following morning, prepare the rhubarb compote. Trim the ends of the rhubarb and chop the red sections into bite-sized pieces. Place them into a pot with the water, vanilla, and vanilla pod, and let it simmer over medium heat until tender. This may take between 5 to 7 minutes. Ensure to keep an eye on it during this time, so it doesn’t burn. Add more water if necessary. Once the rhubarb is softened, sweeten with the coconut blossom sugar to your liking. You want it to achieve a balance of sweetness while retaining a bit of tartness.
- To assemble the parfait, chop the strawberries into pieces and layer the strawberries, overnight oats, rhubarb compote, coconut yogurt, and granola in two jars.
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Savor!
DID YOU TRY THIS RECIPE OR HAVE ANY SUGGESTIONS, QUESTIONS, OR REMARKS?
Don’t hesitate to leave a comment below, and remember to tag your creations on social media using #heavenlynnhealthy.
I’d love for this blog to foster a dialogue.
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