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!
Gluten Free Strawberry Rhubarb Compote Recipe
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
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