These strawberry-rhubarb-mint parfaits are cool and so refreshing for the warmer months. Depending on how you make them, parfaits are as good for breakfast as for dessert.
My version of the parfait is a combination of my strawberry-rhubarb-mint compote, yogurt and a nut-spice mixture almost like that in my apple-blueberry crisp. It takes a little extra time to go beyond just plopping them in a bowl. But food’s just more fun to eat in layers, right?
And when I say almost, it’s because there are two additions to what I used for the crisp. One is walnuts (or other nut you prefer) and the other is ginger. Ginger really helps bring out the flavor of rhubarb.
What’s a parfait?
When I studied French back “in the day” I learned that parfait means perfect. I can see why that word was applied to these lovely desserts. Mmm … the contrast of the red fruit and the white yogurt (of course if you are eating dairy, consider whipped cream!) is beautiful.
You can make the fruit compote in advance and it will keep in the refrigerator for about a week. If you want to keep it longer it’s best to freeze it, since it has a very low sugar content and will not be preserved as a high-sugar jam would be.
However, it’s best to assemble the parfaits just a little while before eating them. This will keep the nut mixture from getting soggy as it sits on the yogurt.
This recipe is gluten-free and grain-free, and dairy-free (and vegan) if you use a yogurt such as CoYo or KiteHill. We prefer unsweetened yogurt but you can choose vanilla-flavored if you would find the plain overly tart.
If you have a favorite granola on hand and want to simplify the prep for the parfaits, you could layer that in place of the baked topping described here.
Kitchen Items used in this recipe
Bob’s Red Mill makes an excellent gluten-free almond flour. The link I’ve indicated below is for their super-fine (blanched) flour.
Trader Joe’s is another option for almond flour.
I like to use maple syrup that comes in a glass bottle, if I can find it. Here is a delicious one.
MCT oil is not only good as a neutral oil in baking but it’s fabulous for greasing any baking pan. You hardly need to use any to grease the pan, and then you rub it into your hands as a beauty aid after. Win-win!
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These strawberry-rhubarb-mint parfaits are cool and so refreshing for the warmer months. Depending on how you make them, parfaits are as good for breakfast as for dessert. Mine are an easy combination of my strawberry-rhubarb-mint compote, yogurt and a nut-spice mixture almost like that in my apple-blueberry crisp. But they’re more fun to eat in layers, right?
- 1 cup almond flour (blanched or unblanched)
- 1/2 cup coarsely chopped almonds
- 1/2 cup coarsely chopped walnuts or hazelnuts
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1 tablespoon MCT or other neutral oil
- 2 tablespoons maple syrup
- Preheat oven to 350 F.
- Place all ingredients into a mixing bowl, and stir until the mixture begins to hold together in coarse crumbs.
- Pour into about a 6″ x 10″ baking dish and spread in an even layer about 1/2 inch deep.
- Bake for 20-25 minutes or until nuts just begin to brown.
- Allow to cool.
- To assemble the parfaits, spoon about 2 tablespoons of fruit on the bottom; top with about 3 tablespoons yogurt; sprinkle on 1-2 tablespoons of nut topping; repeat.
- Garnish with extra fresh fruit and mint sprigs.
Unblanched or blanched almond flour can be used in this topping. The blanched flour will have a lighter taste, while the unblanched is a little more hearty.
Keywords: fruit parfait, yogurt, CoYo, KiteHill, Bobs Red Mill, strawberry, rhubarb, nut topping, almond flour, walnuts, easy dessert, summer dessert