Make-Ahead Rhubarb Yogurt Parfaits

Ingredients and Weight:

• Fresh rhubarb: 500g (about 1 pound)
• Plain yogurt: 500g (about 2 cups)
• Granulated sugar: 100g (about ½ cup)
• Fresh strawberries: 200g (about 1 cup)
• Fresh blueberries: 200g (about 1 cup)
• Fresh mint leaves: for garnish

Preparation Time:

• Preparation time: 2 hours (includes 1 hour of refrigeration time)
• Cooking time: 30 minutes

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Preheat the oven to 375°F.
2. Clean and trim the rhubarb, then cut into small pieces.
3. In a medium bowl, combine the rhubarb pieces and sugar, and let it stand for 30 minutes to release the juices.
4. Transfer the rhubarb mixture to a baking dish and bake for 20-25 minutes, until tender and juices are released. Set aside to cool.
5. In a large bowl, combine the yogurt with cooked rhubarb and its juices. Mix well.
6. Add the fresh strawberries and blueberries to the yogurt mixture and stir gently.
7. Divide the mixture into individual serving bowls or jars and refrigerate for at least 1 hour to allow flavors to blend.
8. Garnish with fresh mint leaves before serving.

Nutritional Information: (Per serving)

• Calories: 250
• Fat: 3g
• Carbohydrates: 45g
• Protein: 10g

Dish Characteristics:

• A combination of sweet and sour flavors from the rhubarb and yogurt.
• The addition of fresh fruits adds a fresh and vibrant taste.
• Make-ahead preparation allows flavors to blend and develop.

User Comments:

1. "This is a refreshing dish for a hot summer day! The combination of flavors is perfect."
2. "I love how easy this recipe is to make, yet it tastes like a five-star dish."
3. "The addition of fresh mint gives this dish a nice finishing touch."
4. "This is a great dish to make ahead for a party or gathering."

Special Precautions and Tips:

• Be sure to use fresh rhubarb for the best flavor and texture.
• Adjust the amount of sugar based on your preference for sweetness.
• If you can't find fresh mint leaves, you can use dried mint as a substitute.
• This dish can be made in advance and refrigerated for up to 2 days before serving.