Almond Pancakes with Banana Butter
Active: 20 minutes
Total: 20 minutes
Strawberry-Rhubarb Yogurt Cups
Active Time: 10 minutes Total Time: 10 minutes (plus cooling time) Serves: 4
Gluten Free
Ingredients
- 8 ounces rhubarb, sliced into ½-inch pieces (about 1¾ cups)
- ¼ cup sugar
- 1 pint strawberries, sliced
- 2 cups Greek yogurt
- ¼ cup pistachios
Instructions
In a medium saucepan, combine the rhubarb and sugar over medium heat. Cover tightly and cook for about 5 minutes, or until the sugar dissolves and the rhubarb starts to become tender. Remove the lid and simmer 2 to 3 minutes more, until the rhubarb thickens. Remove from the heat and stir in the strawberries. Transfer to a bowl to cool then refrigerate until completely cold, about 1 hour. This will give you about 1½ cups. Store what you don’t use in an airtight container in the refrigerator for up to 1 week.
Divide the yogurt among small cups or glasses. Spoon in some the rhubarb mixture and top with the pistachios.
step by step
/01/
Slice the rhubarb into 1/2-inch pieces.
/02/
In a medium saucepan, combine the rhubarb and sugar over medium heat. Cover tightly and cook for about 5 minutes, or until the sugar dissolves and the rhubarb starts to become tender.
/03/
Remove the lid and simmer 2 to 3 minutes more, until the rhubarb thickens.
/04/
Remove from the heat and stir in the strawberries. Transfer to a bowl to cool then refrigerate until completely cold, about 1 hour.
/05/
Divide the yogurt among small cups or glasses. Spoon in some the rhubarb mixture and top with the pistachios.
This recipe was printed from:
https://jessicaseinfeld.com/recipes/strawberry-rhubarb-yogurt-cups
