Rhubarb-Hazelnut Trifles

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
  • 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
  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.
KITCHEN TIP: If rhubarb is unavailable in your area, halved strawberries can be used as a replacement.

Hazelnut Granola
  • 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
  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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