strawberry-and-rhubarb-parfaits-5245.json

{
    "directions": [
        "Combine rhubarb, 1/2 cup water and sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Cook over medium heat until rhubarb is almost tender, stirring occasionally, about 7 minutes. Add strawberries and cook 3 minutes. Transfer to bowl. Refrigerate until cold, about 4 hours.",
        "Mix yogurt and vanilla extract in medium bowl. (Strawberry-rhubarb mixture and vanilla yogurt can be prepared 2 days ahead. Cover separately and chill.)",
        "In each of 8 wineglasses or goblets, layer scant 1/4 cup yogurt mixture, 1/2 teaspoon golden brown sugar and 1/4 cup strawberry-rhubarb mixture. Repeat layering. (Parfaits can be prepared 4 hours ahead. Cover and refrigerate.)"
    ],
    "ingredients": [
        "4 cups 1 1/2-inch pieces rhubarb",
        "1/2 cup water",
        "1/4 cup plus 2 tablespoons sugar",
        "1 vanilla bean, split lengthwise",
        "1 16-ounce basket fresh strawberries, hulled, thickly sliced",
        "1 32-ounce container plain low-fat yogurt",
        "2 1/2 teaspoons vanilla extract",
        "8 teaspoons (packed) golden brown sugar"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Fruit",
        "Dessert",
        "Easter",
        "Low Fat",
        "Yogurt",
        "Low Sodium",
        "Strawberry",
        "Spring",
        "Chill",
        "Healthy",
        "Rhubarb",
        "Vegetarian",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Strawberry and Rhubarb Parfaits",
    "url": "http://www.epicurious.com/recipes/food/views/strawberry-and-rhubarb-parfaits-5245"
}