Ginger-Rhubarb Parfaits

Recipe from

Cooking Light

Nutritional Information

Calories 270
Caloriesfromfat 0.0 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 4.4 g
Carbohydrate 65.6 g
Fiber 0.6 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 83 mg
Calcium 252 mg


3 cups chopped fresh or 1 (12-ounce) bag frozen chopped rhubarb, thawed
3/4 cup firmly packed brown sugar
1/4 cup orange juice
2 tablespoons chopped crystallized ginger
2 cups vanilla nonfat frozen yogurt
Fresh mint sprigs (optional)
Slivered crystallized ginger (optional)


Combine the first 4 ingredients in a medium saucepan, and stir well. Bring to a boil over medium-high heat; reduce heat, and simmer, uncovered, 4 minutes or until rhubarb is tender.

Place rhubarb mixture in food processor, and process until smooth; chill. Layer with the frozen yogurt in parfait glasses. Garnish with mint and crystallized ginger, if desired.

Linda West Eckhardt,

Cooking Light

March 1995
My Notes

Only you will be able to view, print, and edit this note.

Add Note