Yogurt Parfait with Rhubarb-Ginger Sauce and Strawberries

Ingredients

• 6 or 7 large rhubarb stalks
• trimmed and cut into 1/4-inch slices (about 4 cups)
• 2-inch piece fresh ginger
• peeled and minced (about 2 tablespoons)
• 1/2 cup sugar
• 1/3 cup water
• 1/4 cup ripe
• in-season strawberries
• 4 large mint leaves
• stacked
• rolled
• and thinly sliced
• 1/2 cup fat-free or low-fat Greek-style yogurt

Instructions

1. Combine the rhubarb, ginger, sugar, and water in a medium saucepan over medium-high heat and bring to a boil.
2. Decrease the heat to a simmer, cover, and cook until the rhubarb and ginger are tender, about 10 minutes.
3. Uncover, increase the heat to medium-high, and let the mixture bubble away until it has slightly reduced and thickened, 3 to 4 minutes.
4. Remove from the heat and let cool.
5. Reserve 1/4 cup for the parfait and refrigerate the remaining 1 3/4 cups in an airtight container for up to 2 weeks or freeze it for several months.
6. When you are ready to eat, drop a few strawberries in the bottom of a large-bowled wineglass or champagne flute and sprinkle with a little mint.
7. Add a tablespoon of cooled rhubarb-ginger sauce and 2 to 3 tablespoons of yogurt.
8. Repeat a few times, ending with strawberries and mint.