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Every year when the first stalks of rhubarb and the first pints of strawberries appear at the farmers' market, I make some kind of old-fashioned crumble or crisp.

 But this year, because I'm really trying to stay away from gluten, I decided just to make a simple compote. It's hard to find a lot of breakfast foods or desserts that are grain free or gluten-free, so I thought I'd pair it with some plain yogurt and make a parfait. It was so good, we had it for breakfast and later for dessert. Next week, I'll substitute the rhubarb with apricots.



I use coconut sugar because it's unrefined and made naturally from coconut nectar. It's still sugar, though, so use sparingly. If it's not available, you can substitute brown sugar or any other kind of sugar. ­You can leave the strawberry rhubarb compote chunky or as my daughter prefers, puree it to the consistency of apple sauce. Add some ground flax seeds for a little crunch.

Makes approximately 2 ½ cups


1 bunch rhubarb (about 6-7 stalks), peeled and diced into 1/2 inch pieces

1/4 cup coconut sugar (You can also use brown sugar)

1/4 cup water

¼ teaspoon vanilla

½ piece of ginger, peeled and chopped

1 pint fresh strawberries, hulled and halved

Greek or plain yogurt


1. For the fruit, combine the rhubarb, sugar and water into a saucepan.

Cook over medium heat and bring to a simmer, stirring occasionally until the sugar dissolves.

Continue to simmer until the rhubarb is tender.

2. Stir in the strawberries and continue to cook for about 2 minutes. Cool.

3. Puree, if desired. 

4. Add in alternate layers in a parfait glass with the yogurt. (Looks nice in a martini glass, too!)