Rhubarb Rosewater Parfait

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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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).