We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Maple Roasted Rhubarb Parfaits
Spring 2020
Use a rolling pin or the bottom of a heavy pot to break the cinnamon stick into a few pieces.
Makes 2 servings
3 tbsp (45 mL) maple syrup
1 tsp (5 mL) grated orange zest
2 tbsp (30 mL) fresh orange juice
1-inch (2.5-cm) piece cinnamon stick
6 oz (170 g) rhubarb, cut into ¾-inch (2-cm) lengths, about 2 cups (500 mL)
⅔ to 1 cup (150 to 250 mL) plain Skyr or Greek yogurt
¼ cup (60 mL) crunchy granola
1 Preheat oven to 450°F (230°C).
2 Combine maple syrup, orange zest and juice, cinnamon and rhubarb in an 8 x 8-inch (20 x 20-cm) glass or non-reactive baking dish, tossing to coat, then spreading into a single layer so everything roasts evenly.
3 Roast in the centre of oven until rhubarb is tender and juices are syrupy about 20 minutes. Let cool. Discard cinnamon pieces. Serve as is or divide between 2 small jars and top with Skyr or yogurt. Top with granola just before eating.
Makes 2 servings
