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Roasted Rhubarb, Granola and Yoghurt Parfait

William Meppem

Roasted Rhubarb, Granola and Yoghurt Parfait recipe, brought to you by MiNDFOOD In Season Recipes.

Roasted Rhubarb, Granola and Yoghurt Parfait

Rhubarb can be cooked and eaten for breakfast or as a dessert throughout the week because it keeps well in a sealed container. For a sweeter flavour select red stalks; the greener they are the more tart the taste will be.

Serves 4

1 bunch rhubarb, trimmed,

cut into 3cm lengths

⅓ cup caster sugar

20g butter, melted

1½ cups granola

1½ cups greek-style yoghurt

1 Preheat oven to 180C. Line a shallow baking tray with baking paper. Combine rhubarb, sugar and butter in a bowl. Spread rhubarb mixture onto baking tray and roast for 20–25 minutes or until tender.

2 Spoon some granola into 4 tall glasses and top with some yoghurt and roasted rhubarb, repeating layers. Top with a little roasted rhubarb. Serve.

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