Ingredients
- 1 pound fresh or frozen rhubarb, cut into 1/2-inch pieces (see Cook's Note)
- 1 pound fresh or frozen strawberries, halved
- 1 lemon, zested
- 2 teaspoons lemon juice
- 1/2 cup sugar
- 1 1/2 tablespoons rosewater
- 1 tablespoon butter
- 1 tablespoon sugar
- Pinch ground cardamom
- 1/3 cup sliced almonds
- Kosher salt
- 4 cups Greek yogurt, for serving
Directions
In a medium saucepan, combine the rhubarb, strawberries, lemon zest, juice, and sugar. Bring to a boil over medium heat, stirring every now and then. Once the sugar has dissolved and the mixture is at a boil, turn it down to a simmer and cook until rhubarb is soft and falling apart, another 5 minutes. Remove from the heat. Add the rosewater and stir. You can serve the compote warm or cold.
In a small, nonstick skillet, melt the butter over medium heat. Add the sugar, cardamom, almonds, and a pinch of salt. Cook, tossing occasionally, until the almonds are toasted and the sugar caramelizes and sticks to the almonds.
To build a parfait, spoon 1 cup yogurt into 4 bowls, spoon about 1/2 cup of compote over the top, and sprinkle candied almonds to finish.
Cook's Note: If you're using fresh rhubarb, peel the fibrous strings off the outside of the rhubarb using a paring knife (dip the knife under the top layer of the rhubarb stalk and peel down to the end of the stalk).
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By franklintonfood
north carolina
on October 11, 2011
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Fantastic! My husband couldn't stop raving about it last night. Didn't use the rosewater or cardamom. And too lazy to make the candied nuts. But even without all that, it was delish. Used vanilla Greek yogurt and went well with that. Next time I'll be sure to follow the recipe better! Can't wait. And thanks Aarti for introducing me to rhubarb...never even touched one before.
By yumodyssey
california :
on September 08, 2011
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This was a lovely dish and I didn't even have rosewater which I'm sure would be that great extra little something! The only thing I might do differently next time, aside from use the rosewater which the dish calls for, is I might cut the sweetener ( i prefer honey to sugar by about 25% because I tend to like things less on the sweet side than most. But even with the full amount of sweetener, this has a subtle bite and is not super sweet. The toasted nuts on top are scrumptuous! I could make a tray of just those and eat them by themselves! Thank you Aarti!
By dfelice_12962834
Tampa, FL
on January 23, 2011
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Absolutely wonderful. I used frozen strawberries and rhubarb and since I started with frozen fruit, it took a little longer to cook.
It took a little work to find the rosewater but it's worth the effort. I did not make the candied nuts.
I cannot wait to try this on my waffles in the morning.
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