Rhubarb-Hazelnut Trifles

A nutty granola with dried apricots, dates, and pumpkin seeds complements single-serve trifles made with rhubarb and vanilla yogurt.

Rhubarb-Hazelnut Trifles

MAKES 2

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Ingredients Method Notes

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

Method

 

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.

Hazelnut Granola

MAKES ABOUT 6 CUPS

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Ingredients Method

Ingredients

  

• 3 cups old-fashioned oats
• 1 cup roughly chopped hazelnuts
• ¼ cup toasted pumpkin seeds
• ½ cup chopped pitted dates
• ½ cup chopped dried apricots
• ½ cup unsweetened flaked coconut
• ⅓ cup firmly packed dark brown sugar
• ⅓ cup maple syrup
• ¼ cup vegetable oil
• ½ teaspoon kosher salt

Method

 

1. Preheat oven to 325°.
2. In a large bowl, combine oats, hazelnuts, pumpkin seeds, dates, apricots, and coconut.
3. In a medium bowl, whisk together brown sugar, maple syrup, oil, and salt. Pour over oats mixture, stirring to combine. Spread mixture in an even layer on 2 rimmed baking sheets.
4. Bake for 25 minutes, stirring every 5 minutes. Let cool completely. Store in an airtight container for up to 2 weeks.

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