Yogurt Parfait Station.jpg

Gluten Free Strawberry Rhubarb Compote Recipe

Self-Serve Yogurt Parfait Station

Brunch is a lovely way to entertain, especially for Easter. Typically, brunch is less expensive to host than serving the same amount of people at a dinner party. And what better way to enjoy a lovely spring day?

A brunch menu can really include any type of food you want – breakfast, lunch, sweet, savory – but it is best to include a combination.

If the idea of hosting a party earlier in the day makes you nervous, don’t fret. We have come up with ways to take out the stress and leave in the fun.

The trick to reducing stress is to be prepared. Prepare the food in advance, decorate and arrange flowers the day before, and set up food stations where people can serve themselves. Our brunch includes a Bellini bar, crostini corner, and self-serve yogurt station (recipe follows).

Another tip for easy parties is to combine dishes that you make with ones that can be assembled.

For a yogurt station, you need pretty glasses, jars, or bowls, Greek yogurt (non-fat, low-fat or full fat) and an assortment of mix-ins. We like to include fresh fruit, nuts, seeds, gluten-free granola, dried fruit, honey, and a super simple, delicious strawberry rhubarb compote.

Allow for about 1 cup of yogurt and about 2 tablespoons of each topping per person. Don’t forget spoons!

Compote-Index

5 from 1 vote
Yogurt Parfait Station.jpg
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Gluten Free Strawberry Rhubarb Compote Recipe

For a yogurt station, you need pretty bowls, yogurt and an assortment of mix-ins to make a fun experience for your guests. This compote is the perfect sweet topping.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 4 Servings
Calories: 234kcal
Author: Carol Kicinski

Ingredients

  • 3 cups fresh or frozen and thawed rhubarb, cut into ½-inch slices
  • 2 cups fresh or frozen and thawed strawberries
  • ½ cup honey
  • Juice of 1 lemon

Instructions

  • Combine all ingredients in a medium saucepan and bring to a boil over high heat. Continue to boil gently for 5 minutes. Let cool.
  • Spoon the mixture into a serving bowl, cover, and refrigerate until serving. Can be made 3-4 days ahead.

Nutrition

Nutrition Facts
Gluten Free Strawberry Rhubarb Compote Recipe
Amount Per Serving
Calories 234
% Daily Value*
Sodium 3mg0%
Potassium 164mg5%
Carbohydrates 61g20%
Fiber 4g16%
Sugar 53g59%
Protein 1g2%
Vitamin A 100IU2%
Vitamin C 18.2mg22%
Calcium 14mg1%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Carol Kicinski Compote Easter Gluten-Free Gluten-Free Recipes Magazine Parfait Rhubarb Strawberries Yogurt
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