Maple Oat Strawberry Rhubarb Parfait

Maple Oat Strawberry Rhubarb Parfait
Recipe type: Breakfast
Serves: 2 parfaits
Prep time:
Cook time:
Total time:
A lovely breakfast treat, a fresh sweet and slightly tart layered parfait with a delicious Maple Oat topping.
  • Strawberry Rhubarb Compote:
  • 2 cups chopped Canadian strawberries (I got some B.C. strawberries)
  • 1½ cup fresh diced rhubarb (picked from my garden this morning)
  • 1 tbsp Canadian maple syrup
  • 2 tbsp water
  • 1 tsp fresh lemon juice
  • 2 tsp vanilla
  • ½ tsp cinnamon
  • Pinch cardamom
  • Pinch of salt
  • Maple Oat Crumble:
  • ½ cup oats (I use Dan-D Pak Canadian Quick Oats)
  • 4 dates pitted and diced
  • ¼ cup slivered almonds
  • 1 tbsp Canadian maple syrup
  • Pinch cinnamon
  • Pinch salt
  • 1 - 500 gram tub of Tree Island Cream Top Yogurt from grass fed dairy farms in B.C. (I use their plain or honey cream top yogurt, I have found it at Planet Organic, Community Foods and Bridgeland Market in Calgary, it is divine!)
  1. Throw all your compote ingredients into a saute pan over medium heat and let the strawberries and rhubarb soften.
  2. It'll start to smell like fruit and maple heaven in no time and melt together into a delicious compote after approximately 8-10 minutes, pour into a bowl and place in refrigerator while making your maple oat crumble!
  3. In the same saute pan throw together your crumble ingredients except the maple syrup.
  4. Allow the oats and almonds to toast up and the dates to soften, after approximately 5 minutes of toasting add your maple syrup and mix well.
  5. Saute for another 5 minutes until a nicely toasted crumble comes together.
  6. Time to layer up, my favorite part! Grab a glass or mason jar of your choice and layer some compote on the bottom, then add a layer of yogurt, then add some maple oat crumble, more compote, yogurt and finish off with a thick topping of maple oat crumble and fresh strawberries, stand back and admire your piece of art!