Very Berry Rhubarb Baked Parfait
Layers of baked sweet-tart berries and rhubarb with lightly spiced crunchy toasted oats are topped with a rich whole-fat Greek yogurt and drizzled with a kiss of real maple syrup. I knew, in theory, this was going to be a masterpiece. And indeed it is -it’s truly divine.
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings 16 servings
Ingredients
Fruit Base
- 10 cups Mixed Berries rinsed and trimmed. [I used Blueberries, Blackberries, Raspberries, and trimmed and quartered Strawberries.]
- 2 cups Rhubarb rinsed, trimmed and cut into 1/4 inch pieces
- 1 medium-sized Lemon rinsed, zested, and juiced
- 3/4 cup Granulated Cane Sugar
- 1/3 cup Cornstarch
Oat Topping
- 2 1/2 cups Rolled Oats Good quality, whole rolled oats --NOT quick oats
- 1 cup All-purpose Flour
- 1/2 cup Unsweetened Coconut Flakes [optional -but it adds to the 'granola' like taste and texture]
- 1 cup Brown Sugar
- 1 teaspoon Salt
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Ground Ginger
- 1/2 teaspoon Fresh Ground Nutmeg
- 1 1/4 cup Unsalted Butter melted
- 2 teaspoons Real Vanilla Extract
Yogurt Finish
- 16 ounce Unsweetened Greek Yogurt
- 1/3 cup Real Maple Syrup
Instructions
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OK, so begin by preparing and measuring your berries and rhubarb. Add them together in a large bowl. Preheat your oven to 375 degrees
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Rinse and zest your lemon --then halve and juice it, removing any seeds. Add the zest and juice to the fruit mixture.
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Now add the sugar and cornstarch.
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Gently fold the berry mixture together. Evenly layer the fruit mixture and any juices collected to a 9x13 baking pan (or 9x9 if you decided to halve the recipe).
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Now grab yourself some beautiful oats. Measure and add to a medium-sized bowl.
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Add the all-purpose flour, unsweetened coconut flakes (if using), brown sugar, salt cinnamon, ginger, and nutmeg. Whisk together gently to avoid the same floury mess I made.
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Add the melted butter. With a large fork, mix well until all the oats, flour, and spices are coated with the butter.
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With clean hands, evenly crumble the oat mixture over the top of the fruit. Go all the way to the edges as pictured.
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Set the baking dish on a larger baking sheet to avoid fruit juices spilling over into the oven.
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Bake at 375 degrees for 45 minutes. Check the oat layer, being careful not to burn. Lay foil unsealed over the top of the oats if already perfectly browned. Finish baking another 5-10 minutes until fruit is bubbling up and over the edges of the pan and over some of the oat topping --as pictured.
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Remove the baked crisp from the oven and allow to cool about a half-hour. The fruit juices will thicken as they cool.
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Carefully serve portions in a footed parfait dish or simple dessert cup, attempting to keep layers as intact as possible. Finish the serving with a heaping tablespoon of unsweetened Greek yogurt and approximately one teaspoon of real maple syrup. Enjoy!
Recipe Notes
If on the off chance you have leftovers, Stache and I are delighted to confirm, the crunchy oat layer stays crunchy for at least two days. Allow crisp to cool completely to room temperature, cover tightly, and store in the frig.
This recipe will work well with many combinations of fresh fruit. Consider trying equal recipe parts Apple Blackberry, Peach Blueberry, Pear Raspberry, or whatever juicy fruit combination your heart desires.
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