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4.28.16 Rhubarb Yogurt Parfaits with Hazelnut Crumble

4.28.16 Rhubarb Yogurt Parfaits with Hazelnut Crumble

These days, rhubarb is my jam. It’s one of the few things making a consistent appearance at the farmer’s market this early in the season, and there’s something about its super sour, slightly bitter, and wholly unique flavor that I can’t get enough of.  During rhubarb season, it’s pretty much a given that you’ll find the stuff hanging around my kitchen, waiting to be incorporated into my latest kitchen experiments.

Yes, rhubarb is my jam. So I suppose it’s fitting that my most recent rhubarb endeavor has been to literally make it into jam. I mean why not? It’s incredibly easy to do. Toss it in a pot, add some brown sugar and honey to sweeten things up a little, throw in some vanilla and cardamom to make things interesting, and boil away. It’s that simple.  

And as your jam simmers away, it’s just as easy to roast up a quick cinnamon-spiked oat and hazelnut crumble to go with it. Jam and crumble, of course, being the perfect accompaniments to a creamy bowl of yogurt. Layered together, this trifecta gives the perfect combination of sweet and tangy, creamy and crunchy. Not a bad way to start the day, if you ask me.

Rhubarb Yogurt Parfaits with Hazelnut Crumble

Rhubarb Jam

  • 2 ½ cups sliced rhubarb
  • ¼ cup brown sugar
  • 2 Tbsp honey
  • 1 Tbsp fresh lemon juice
  • ½ tsp vanilla extract
  • ¼ tsp ground cardamom
  • ¼ tsp salt

Hazelnut Crumble + Assembly

  • ¾ cup rolled oats
  • ½ cup hazelnuts, roughly chopped
  • ⅓ cup sliced almonds
  • 2 Tbsp olive oil
  • 2 Tbsp honey
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • Plain or vanilla yogurt ( I love Sugar River Dairy’s vanilla yogurt )

1. Preheat oven to 350 degrees and grease a large baking sheet.

2. Make the rhubarb jam: Combine all jam ingredients in a pan over medium heat and bring to a boil. Reduce heat to medium low and cook, stirring occasionally until rhubarb has cooked down to form a smooth, sauce-like consistency, about 15 minutes. Rhubarb jam can be made ahead and stored covered in the refrigerator for up to 1 week.

3. While rhubarb simmers, make the crumble: combine all crumble ingredients (except yogurt) in a bowl, tossing until well mixed. Spread mixture out onto prepared baking sheet and bake at 350 degrees until golden brown and fragrant, about 10-12 minutes, stirring once halfway through baking. Cool completely. Crumble can be made ahead and stored in an airtight container for up to 1 week.

4. Make parfaits by layering yogurt, with the jam and crumble. Serve immediately.

5.2.16 Wisconsin Grown | Part 2

5.2.16 Wisconsin Grown | Part 2

4.26.16 Wisconsin Grown | Part 1

4.26.16 Wisconsin Grown | Part 1