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5 cups chopped rhubarb
1 cup sugar
1 TBS cornstarch
3 cups granola
3 cups vanilla yogurt
Combine rhubarb, sugar, cornstarch, and 1/3 cup water in a large saucepan. Cook over medium-high heat, stirring occasionally – until mixture comes to a full boil (between 10-12 minutes). Reduce heat to medium. Cook, stirring often, until mixture is thickened. This should take around 5 minutes.
Spoon sauce into bowl and allow to cool at room temperature for 30 minutes. Cover and chill at least an hour.
To put your breakfast parfaits together, layer about 1/3 rhubarb, 2 – 3 TBS granola and 2 -3 TBS yogurt in six glasses. Repeat layers twice – ending with a dollop of yogurt and maybe a sprinkling of walnuts or pecans, if you have any on hand.
Most of the time, I simply use fresh strawberries, blackberries, and/or blueberries in place of the rhubarb mixture – but rhubarb’s a nice change of pace. Kind of mixes things up a little and keeps everyone on their toes!