Title: Strawberry and Rhubarb Parfait
Categories: Dessert Fruit
Yield: 4 Servings

4	c	Rhubarb, cut into 1 1/2-ich
		Pieces
1/2	c	Water
1/4	c	(plus 2 tablespoons) sugar
1		Vanilla bean, split
		Lengthwise
16	oz	Fresh strawberries (1
		Basket), hulled and
		Thickly sliced
32	oz	Plain low-fat yogurt (1
		Container)
2 1/2	ts	Vanilla extract
8	ts	Packed golden brown sugar

Combine the rhubarb, water and sugar in a heavy large saucepan. Scrape in the seeds from the vanilla and add the bean. Cook over medium heat, stirring occasionally, until the rhubarb is almost tender, about 7 minutes. Add the strawberries and cook for an additional 3 minutes. Transfer the mixture to a bowl and refrigerate for about 4 hours, until cold.

Mix the yogurt and vanilla extract in a medium bowl. (The yogurt mixture and the strawberry-rhubarb mixture can be prepared up to 2 days ahead. Cover and chill separately.)

In each of 8 wineglasses or goblets, layer a scant 1/4 cup of the yogurt mixture, 1/2 teaspoon of brown sugar and 1/4 cup of the strawberry- rhubarb mixture. Repeat the layers. (The parfaits can be prepared up to 4 hours ahead. Refrigerate, covered.)

Makes 8 servings.

Per serving: 151 Calories; 1 g Fat (0.5 g Saturated); 2 mg Cholesterol.

[A New Kind of Easter Buffet; Kristine Kidd and Karen Kaplan] [Bon Appetit; April 1998]

Posted by Fred Peters. From: Fred Peters Date: 06-24-98 (11:59) The Neverending Bbs (286) Fido-Natio

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