Recipe - Strawberry And Rhubarb Parfaits

4 cup Rhubarb cut into 1 One half inch
pieces
One half cup Water
One fourth cup Sugar; (plus 2 tablespoons)
1 Vanilla bean; split
lengthwise
16 ounce Fresh strawberries; hulled,
thickly cut or sliced up
32 ounce Plain lowfat yogurt
2 One half teaspoon Vanilla extract
8 teaspoon Golden brown sugar; packed

Combine rhubarb, One half cup water and sugar in heavy large saucepan. Scrape in
seeds from vanilla bean; add bean. Cook over medium heat until rhubarb is
almost tender, stirring occasionally, about 7 minutes. Add strawberries and
cook 3 minutes. Transfer to bowl. Refrigerate until cold, about 4 hours.

Mix yogurt and vanilla extract in medium bowl. (Strawberryrhubarb mixture
and vanilla yogurt can be prepared 2 days ahead. Cover separately and
chill.)

In each of 8 wineglasses or goblets, layer scant One fourth cup yogurt mixture,
One half teaspoon golden brown sugar and One fourth cup strawberryrhubarb mixture.
Repeat layering. (Parfaits can be prepared 4 hours ahead. Cover and
refrigerate.)

Per Serving: Calories 151; total fat 1 g; saturated fat 0.5 g; cholesterol
2 mg

Printed in Bon Appetit April 1998

Typed and Busted by Carriej999@AOL.com

Recipe by: Kristine Kidd and Karen Kaplan

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 4,
1998