Rhubarb Rosewater Parfait

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
Save Recipe


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


  1. 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.
  2. 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.
  3. 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.
  4. 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).

Rhubarb Crisp

Rhubarb Walnut Muffins

Homemade Granola Parfait

Strawberry-Rhubarb Jam with Frozen Yogurt Parfait and Homemade Walnut Brittle