Strawberry Rhubarb Piece of Pie Parfait
Author: Guava Rose
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
  • 10 oz. quartered strawberries, about 3 cups
  • 1-1/2 c. rhubarb, cut into ½" slices
  • ¼ c. sugar (or add sugar/stevia to taste)
  • ½ c. water
  • 1 T. cornstarch
  • 1 tsp. vanilla
Pie Crust Crumbles:
  • ¾ c. unbleached flour
  • 1 tsp. sugar
  • ½ tsp. sea salt
  • ¼ c. oil
  • Yogurt (plain or vanilla) or
  • Cottage Cheese or
  • Vanilla Ice Cream
  1. Place rhubarb, water, and sugar in a pot. Stir and bring to a boil. Lower heat to medium high, then cover and let cook about 5-7 minutes, stirring occasionally until the rhubarb is tender. Sprinkle the cornstarch over the strawberries, mix together, and stir into the rhubarb mixture. Turn the heat down to medium low. Add vanilla. Cover and let cook and thicken about 3-4 minutes, stirring frequently. Set aside to cool.
  2. Preheat oven to 350 degrees. Mix together pie crust ingredients. Crumble onto a baking pan. Bake for 7-9 minutes until light brown. Watch carefully as they can burn easily towards the end. Remove crumbles from the baking pan into a bowl to cool.
  3. To serve, scoop yogurt, cottage cheese, or ice cream into bowls, top with filling, and sprinkle with 2-3 T. of pie crust crumbles.
  4. Note: filling may be served warm or chilled
Recipe by Guava Rose at