Lately, I can get away with putting practically anything on top of plain Greek yogurt, calling it a parfait, and the whole household will eat it.
To be fair though, this was hardly a tough sell in the first place…
This can be made the night before and chilled overnight in the fridge, or cooked in the morning to be served warm over yogurt. Depends on how much of a planner you are, either way you can’t go wrong.
For the Parfait you’ll need:
A fruit base:
3 cups chopped Rhubarb (fresh or frozen, it’s in season everywhere but here…)
1 cup blueberries (optional, you could use strawberries, peaches, raspberries, etc)
4 Tablespoons sugar (granulated, brown or natural turbinado)
2 Tablespoons flour (I use half flour, half wheat germ)
A crumble topping:
6 Tablespoons butter
3/4 cup rolled oats
1/2 cup sugar (your choice here too)
1/2 cup flour (I use half white, half wheat)
1/4 cup wheat germ (or the equivalent in more flour)
A generous pinch of salt
4 small handfuls pecans chopped or crumbled by hand (a good task for small helpers)
A yogurt for serving:
Plain Greek Yogurt is the standard for us
To Make: Preheat your oven to 400 degrees. Place your chopped rhubarb into the 2 quart glass baking dish, if rhubarb is frozen don’t bother to thaw. Sprinkle sugar and flour onto your rhubarb and mix till all pieces are coated, toss in evenly the blueberries.
For the crisp topping, melt your butter in a small saucepan, remove from heat and stir in first your sugar, then oats, next the flour and wheat germ, and lastly your pecans and salt. Top your fruit evenly with the mixture and pop into the oven. If your rhubarb was frozen 45-50 minutes of baking time, if you used fresh roughly 30 minutes. Check about 2/3 thru your cooking time and if crisp is getting too dark tent loosely with tin foil. It is done when the fruit on the bottom is bubbling and top is evenly toasted.
Allow to cool…. till you can’t wait anymore and serve over a generous dollop of yogurt.
Adapted from Smitten Kitchen’s breakfast apricot crisp.