Rhubarb-Hazelnut Trifles
 
MAKES 2
Ingredients
  • 1 cup vanilla-flavored yogurt
  • ½ teaspoon orange zest
  • ⅛ teaspoon ground cardamom
  • 1 (12-ounce) bag frozen rhubarb, thawed and patted dry
  • ¾ cup sugar
  • 1 tablespoon fresh orange juice
  • ⅛ teaspoon kosher salt
  • 1 cup Hazelnut Granola (recipe follows), plus more for garnish
Instructions
  1. Preheat oven to 400°.
  2. In a small bowl, stir together yogurt, orange zest, and cardamom until fully combined.
  3. On a large, rimmed baking sheet, combine rhubarb, sugar, orange juice, and salt.
  4. Bake until tender, about 12 minutes. Let cool completely on pan.
  5. In 2 individual trifle dishes or glasses, evenly layer yogurt, rhubarb, and Hazelnut Granola as desired. Garnish with additional Hazelnut Granola, if desired.
Notes
KITCHEN TIP: If rhubarb is unavailable in your area, halved strawberries can be used as a replacement.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/rhubarb-hazelnut-trifles-recipe/