Yoghurt Parfait With Rhubarb Compote

• 1 pound Medium Rhubarb Stalks Leaves Removed, Peeled And Cut Into 1/2-inch Pieces
• 1/2 cups Sugar
• 2 Tablespoons Fresh Lemon Juice
• 1/4 teaspoons Cinnamon
• 1/4 teaspoons Ground Ginger
• 1/2 cups Granola Or Oats
• 1/2 cups Greek Yoghurt
• 1/4 cups Resh Strawberries Or Raspberries (optional)

1. In a medium saucepan, mix the rhubarb, sugar, lemon juice, cinnamon and ground ginger and bring to a boil. Reduce the heat to low and simmer, stirring frequently, until the rhubarb is tender but not falling apart, about 8 minutes. Transfer the rhubarb to a small bowl and let cool. Cover and refrigerate until thick, at least 1 hour and up to a day.
2. Assemble the parfait: Into an 8-ounce tumbler, glass, or jar, scoop about 1 tablespoon of compote, spreading it evenly across the bottom of the cup. Cover with about 2 tablespoons of granola or oats, then cover that with about 1/2 cup of Greek yogurt, spreading it evenly across the cup. Top off the glass with another layer of compote followed by granola/oats. Add fresh strawberries or raspberries if you like.

sugar, lemon juice, ubc, ubc, granola or, greek yoghurt, ubc

Taken from tastykitchen.com/recipes/desserts/yoghurt-parfait-with-rhubarb-compote/ (may not work)