That's what we had--our still-skimpy plant yielded up about a cupful of diced rhubarb this week. Enough for muffins, but it was pretty hot to turn on the oven. I flipped through rhubarb dessert recipes, and saw a photo of raspberry-rhubarb parfaits.
Well, we could do that, except we didn't have any raspberries. But we did have some leftover canned pineapple in the fridge. And homemade yogurt, and granola. And a microwave oven...
So this is what I did: combined the rhubarb, the pineapple (about a cupful of tidbits), a quarter cup of sugar, and a spoonful of water in a glass measuring cup. (You probably don't need the water, but I'm still new at microwaving and I wasn't sure if it needed a bit of liquid.) I microwaved it on High for a couple of minutes, until the rhubarb was soft.
Then the girls and I layered granola, yogurt, and the rhubarb mixture in our fanciest stemmed glasses (this amount made five small desserts with no leftovers). We also added a spoonful of raspberry jam on the top of each, mostly for colour, and chilled them until dinnertime. And they were very elegant and delicious.
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