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Rhubarb-Hazelnut Trifles

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.