Vegan Strawberry Rhubarb Yogurt Parfait

First things first: yes, I created this blog four years ago and then never posted in it. But the blogging itch has returned, so here I am.

And at what a time, as I have discovered the ultimate summer breakfast (or lunch, or dessert):

A strawberry rhubarb yogurt parfait: plain soy yogurt with berries, strawberry rhubarb compote, and granola.

I made a rhubarb compote last year, and it was amazing with soy yogurt, so I knew it was something I'd have to do again. And when I realized I might miss rhubarb season this year, I grabbed some stalks in Whole Foods. And since I also bought three kinds of berries, I figured I'd make strawberry rhubarb compote, to kick things up a notch. And boy am I glad I did.

Vegan Strawberry Rhubarb Yogurt Parfait

Plain soy yogurt (Whole Soy is my favorite)
Strawberry rhubarb compote (recipe below)
Strawberries, blueberries and/or raspberries (I bet blackberries would be good too!)
Your favorite granola (I used Purely Elizabeth's original granola, my new favorite)
Shredded coconut, optional

Assemble in your preferred order in a bowl or a mason jar. I like to put yogurt, compote, berries, then granola for maximum crunch. It looks like I was so excited to eat these that I assembled them differently, but hey, it all tastes the same!

Note that while I assembled the parfait at work in a mason jar in the first photo, I did not bring it in like that (because it would have gotten soggy). I used my trust BNTO to keep the granola separate from the berries and compote, and the yogurt was in a single cup container.

Strawberry Rhubarb Compote

2 stalks of rhubarb, cut into small pieces
12 strawberries, cut into small pieces
2 Tbsp. brown or white sugar (I used brown)
1 Tbsp. lemon juice

Stir all ingredients together in a medium pan over medium heat until it starts to boil. Once it boils, stir again, and turn down to simmer. Simmer covered for 5 minutes, and then uncovered for 5 more minutes. At this point it should be fairly mushy. Turn off the heat and use a fork or a masher to mash the fruit up.

Hold back from eating with a spoon, let cool, and then use or store in the fridge.

...I am not embarrassed to say that I ate a parfait for dessert the first night and again for lunch the next day. It was just that good!