Love Our Berry Posts? Here’s More On Strawberries!

article-strawberries-recipeWant healthy, glowing skin? Get it naturally by replacing high-calorie snacks with berries.

Berries are great sources of cancer-fighting nutrients, like vitamin C and fiber, says the American Institute for Cancer Research. The strawberry, in particular, is packed with ellagic acid, which can prevent skin cancers. Plus, a strawberry has high antioxidant levels that help protect cells from damage and keep you looking younger longer.

Celebrate your skin – and ring in summer – by whipping up this light rhubarb – strawberry parfait recipe.

Rhubarb – Strawberry Parfait Recipe

When choosing strawberries, pick those that are fat, brightly colored and still have their green caps on. And, choose smaller berries because they are usually sweeter. Avoid washing strawberries until you’re ready to make the recipe. This will help keep them fresh so your parfait tastes extra sweet.

When selecting rhubarb, look for stalks that are crisp and bright colored. Strawberries and rhubarb can be refrigerated for about three days.


1 pint strawberries, hulled and thickly sliced
1/2 lb. fresh rhubarb, cut into 1 1/2-inch pieces
1/4 cup water
1/4 cup orange juice
1/4 cup sugar
1 vanilla bean, split lengthwise
1 1/2 cups nonfat plain yogurt
1 tsp. pure vanilla extract
1 tsp. sugar, preferably superfine (optional)


Combine strawberries, rhubarb, water, orange juice, sugar and vanilla bean in a heavy, medium sauce pan. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce heat, cover and simmer until fruit is very soft (about 10 minutes). Put mixture in a bowl and refrigerate until cold (about 4 hours).

Mix yogurt and vanilla until well combined. Taste and stir in superfine sugar (if desired). Chill until serving time.

To serve, layer the yogurt and strawberry-rhubarb mixture alternately into wine or parfait glasses. Top each parfait with fresh fruit. Parfaits can be prepared a few hours ahead then refrigerated.

Yield: 4 servings
Serving Size: 1 cup

Each serving provides:
Calories: 131
Total fat: less than 1 gram
Saturated fat: 0 grams
Carbohydrates: 30 grams
Protein: 5 grams
Fiber: 3 grams
Sodium: 54 milligrams

Recipe courtesy of American Institute for Cancer Research

Courtesy of MD Anderson Cancer Center.

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© Copyright 2011  Allison Stuart Kaplan LLC

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  1. Lovely–haven’t had rhubarb in years—live on blueberries, though.

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