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Rhubarb-strawberry parfaits

View step-by-step instructions Link to step-by-step instructions

Makes 4 servings.


1 pint strawberries, hulled and thickly sliced

1/2 pound fresh rhubarb cut into 1 1/2-inch pieces

1/4 cup water

1/4 cup orange juice

1/4 cup sugar

1 vanilla bean, split lengthwise

1 1/2 cups nonfat plain yogurt

1 teaspoon pure vanilla extract

1 teaspoon sugar, preferably superfine (optional)


  • Combine strawberries, rhubarb, water, orange juice, sugar and vanilla bean in a heavy, medium saucepan. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce heat, cover and simmer until fruit is very soft, about 10 minutes.
  • Put mixture in a bowl and refrigerate until cold, about 4 hours.
  • Mix yogurt and vanilla until well-combined. Taste and, if desired, stir in superfine sugar. Chill until serving time.
  • To serve, layer yogurt mixture and strawberry-rhubarb mixture alternately into parfait glasses, ending with fruit. Parfaits can be prepared a few hours ahead and refrigerated.

Nutrition information

Serving size: 1/4 recipe. Amount per serving: 131 calories, less than 1g total fat (0g saturated fat), 30g carbohydrates, 5g protein, 3g dietary fiber, 54mg sodium.

Source: American Institute for Cancer Research

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