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picture of a serving of Berry Rhubarb Baked Parfait

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

  1. OK, so begin by preparing and measuring your berries and rhubarb. Add them together in a large bowl. Preheat your oven to 375 degrees
    Picture of prepared fruit
  2. Rinse and zest your lemon --then halve and juice it, removing any seeds. Add the zest and juice to the fruit mixture.
    Picture of juicing a lemon
  3. Now add the sugar and cornstarch.
    Picture of added cornstarch, lemon, and sugar to berries
  4. 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).
    Picture of berries, rhubarb mixed with cornstarch, sugar, and lemon juice
  5. Now grab yourself some beautiful oats. Measure and add to a medium-sized bowl.
    Picture of rolled oats
  6. 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.
    Picture of adding sugar and spices to oats
  7. Add the melted butter. With a large fork, mix well until all the oats, flour, and spices are coated with the butter.
    Picture of added melted butter
  8. With clean hands, evenly crumble the oat mixture over the top of the fruit. Go all the way to the edges as pictured.
    Picture of added topping to fruit
  9. Set the baking dish on a larger baking sheet to avoid fruit juices spilling over into the oven.
  10. 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.
    Picture of baked berries and granola
  11. Remove the baked crisp from the oven and allow to cool about a half-hour. The fruit juices will thicken as they cool.
    Picture of serving the fruit
  12. 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!
    Picture of Berry Rhubarb Parfait!

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.