Yogurt Parfait with Rhubarb-Ginger Sauce and Strawberries

• 6 or 7 large rhubarb stalks, trimmed and cut into 1/4-inch slices (about 4 cups)
• 2-inch piece fresh ginger, peeled and minced (about 2 tablespoons)
• 1/2 cup sugar
• 1/3 cup water
• 1/4 cup ripe, in-season strawberries
• 4 large mint leaves, stacked, rolled, and thinly sliced
• 1/2 cup fat-free or low-fat Greek-style yogurt

1. Combine the rhubarb, ginger, sugar, and water in a medium saucepan over medium-high heat and bring to a boil.
2. Decrease the heat to a simmer, cover, and cook until the rhubarb and ginger are tender, about 10 minutes.
3. Uncover, increase the heat to medium-high, and let the mixture bubble away until it has slightly reduced and thickened, 3 to 4 minutes.
4. Remove from the heat and let cool.
5. Reserve 1/4 cup for the parfait and refrigerate the remaining 1 3/4 cups in an airtight container for up to 2 weeks or freeze it for several months.
6. When you are ready to eat, drop a few strawberries in the bottom of a large-bowled wineglass or champagne flute and sprinkle with a little mint.
7. Add a tablespoon of cooled rhubarb-ginger sauce and 2 to 3 tablespoons of yogurt.
8. Repeat a few times, ending with strawberries and mint.

rhubarb stalks, fresh ginger, sugar, water, strawberries, mint, yogurt

Taken from www.epicurious.com/recipes/food/views/yogurt-parfait-with-rhubarb-ginger-sauce-and-strawberries-382579 (may not work)