STRAWBERRY AND RHUBARB PARFAITS

Strawberry and Rhubarb Parfaits image

Yield Makes 8 servings

Number Of Ingredients 8

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

Steps:

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.)