So, Summer came. Remember how Spring has been this crazy, indecisive season of tornadoes and rain? Well, it seems that we have now hopped straight into Summer. This weekend was ridiculously beautiful here; two quintessentially lovely Minneapolis days.

The sun shone bright and hot, there wasn’t a cloud in the sky, and the breeze blew just ever so gently. I was giddy from it, reeling. Summer is my season.

In our sun-drunk state Dan and I grabbed our bikes and rode to the beach. Then we hopped back on the bikes and rode and rode until we had cycled 18 miles round the lakes and down the parkways, soaking up every moment of sunshine. I, predictably, got sun burnt, but it felt good somehow. It all felt good.

That first heat brings desires with it: cold beer, oreo cookie ice cream, backyard barbecuing, lazing. And maybe a little jar of yoghurt parfait cold from the greek yogurt, sweet like late spring from the rhubarb compote, and with a satisfying granola crunch.

The only real recipe here is for the compote – it’s decadent. You might lessen the amount of sugar for a more tart, less sweet flavour but don’t miss the cinnamon or ginger, they give it such a rush of spicy goodness. This recipe will yield about 2 cups of compote which you can keep in the fridge, nice and cold.

Dan said it tasted like eating rhubarb crisp (crumble, Brits) but with more crunchiness. I say that is no bad thing. Serve it up in little mason jars to friends for dessert or go all out and have a jar for breakfast. Dan and I have got into the habit of screwing the mason jar lids on and taking them to work for a lunchtime treat. Lovely.

Yoghurt Parfait with Rhubarb Compote

Ingredients

For the compote:

• 1 pound medium rhubarb stalks leaves removed, peeled and cut into 1/2-inch pieces
• 1/2 cup sugar
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger

For the parfait:

• 1/2 cup Greek yoghurt
• 1/2 cup granola or oats
• 1/4 cup fresh strawberries or raspberries (optional)

Directions

1. In a medium saucepan, mix the rhubarb, sugar, lemon juice, cinnamon and ground ginger and bring to a boil. Reduce the heat to low and simmer, stirring frequently, until the rhubarb is tender but not falling apart, about 8 minutes. Transfer the rhubarb to a small bowl and let cool. Cover and refrigerate until thick, at least 1 hour and up to a day.
2. Assemble the parfait: Into an 8 oz tumbler, glass, or jar, scoop about 1 tbsp. of compote, spreading it evenly across the bottom of the cup. Cover with about 2 tbsp of granola or oats, then cover that with about 1/2 cup of greek yogurt, spreading it evenly across the cup. Top off the glass with another layer of compote followed by granola/oats. Add fresh strawberries or raspberries if you like.