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    Any extra compote can be frozen to use later as a topping for ice cream, pound cake, waffles, or hot cereal. Yield: 4 servings Prep time: 20 minutes
Cooking time: 20 minutes
Difficulty Level: Moderate
   
 Prepare the strawberry rhubarb compote: Combine two cups of strawberries, the rhubarb, one half cup of sugar, the lemon juice, and the salt in a small, heavy pan over medium low heat. Cook, covered, for about 10 minutes, until the fruit begins to soften. Uncover, increase the heat if needed, and boil for about 10 minutes more, until the fruit is mostly disintegrated and the mixture thickens slightly. (Taste the compote during cooking and add more sugar if desired.) Remove from the heat and stir in the orange zest and the remaining one cup of strawberries. Cool thoroughly, then refrigerate for several hours until chilled. To serve the parfaits, layer the compote with yogurt and granola in small bowls or parfait glasses.  Calories 312; Protein 10g; Carbohydrates 54g; Fat 8g; Saturated Fat 3g; Cholesterol 12mg; Sodium 127mg; Calicum 33% DV |
  Food produced without antibiotics, added growth hormones or pesticides means better health and a cleaner environment.    |
