Rhubarb, Vanilla Yogurt Parfait, foodie burnout?

Three ingredient recipes.

Posts on toast.

Is there a bit of food blogger burnout going on?

Or maybe just foodie burnout?

Has common sense creativity peaked?

I could have made this a two ingredient recipe: rhubarb sauce and vanilla yogurt.

I decided to make it complicated…..

It’s a five ingredient recipe.

I hope you can handle it.

I love rhubarb and I eat this every day for lunch in the spring….. But not in the fancy glass.

Rhubarb, Vanilla Yogurt Parfait

Total time: 20 minutes, plus chilling time


  • 2 cups sliced, fresh rhubarb, about 2 stalks
  • 2 tbs sugar
  • 1 tbs water
  • 1 cup (8oz 240gr) Greek yogurt
  • 1 tbs powdered sugar, or more if you like sweet
  • 1/2 tsp vanilla

Rhubarb,Vanilla Yogurt Parfait


  • Wash the rhubarb and slice it about 1/4″ (.5cm) thick.
  • No need to peel but pull off any stringy bits as you slice. Use a sharp knife.
  • Put in a saucepan with the water and sugar.
  • Cover and cook over medium heat until very soft.
  • Taste and add more sugar if you like – before removing from heat.
  • Chill.
  • Combine yogurt, powdered sugar and vanilla.
  • Chill.
  • To serve:
  • In a parfait or champagne flute, or other glass, layer the rhubarb sauce and yogurt.  Serve.

Print Recipe

Now I’m seeing ‘retro recipes’.

Old recipes I had hoped would were lost forever.

Recipes of dishes that really weren’t that good the first time around and deserved to be lost in time.

Like macaroni and cheese made with nothing but melted Velveeta. (They could at least add Spam.)

Strawberry Pretzel Dessert…. (What, run out of graham crackers?)

Molded Jello salads….. (Where did I put my Joys of Jello cook book?)

And then there are the recipes using processed foods in new and unusual ways.

I saw a recipe today that I’m not sure even qualifies as a recipe…..

It surely doesn’t qualify as healthy home cooking.

It was a simple recipe:

  • 1 chuck roast
  • 1 packet of dry Ranch dressing mix
  • 1 packet of dry beef gravy mix
  • 1 packet of dry Italian dressing mix
  • 1 stick of butter

There might have been some water, as well.

All of the reviewers raved about it – easy, fantastic, so good, etc.

Well, one could put that much salt, butter and artificial flavorings on almost anything and have it taste, um, well, er….. words elude me.

Is this the new direction of food blogging?

Actually, I didn’t see this on a food blog – but on one of the big ‘serious’ recipe sites.

It makes me rather sad.

Real cooking is easy to do and healthier (I hope) to eat.

It’s a life-skill that (maybe) should be taught some where along the line.

4 thoughts on “Rhubarb, Vanilla Yogurt Parfait, foodie burnout?”

  1. Jello creations always remind me of the Southern aunt who called them “congeals.” Very appetizing, that.

    I’ve tried a couple “we’ll send you menus and recipes for a week of meals” services, but usually give up after a few weeks because there are either 1) strange ingredients I don’t keep in the pantry and will be shuffling around the back of the refrigerator for months or, conversely, 2) a prepared ingredient that can be almost as quickly recreated from scratch or is just unnecessary.

  2. We love rhubarb in this household to Katie – so good! Homemade food is always the best…as for processed anything, it does not belong in my kitchen. Watching a father & his kids the other day grocery shopping – loading up on boxed mac & cheese – yuck! So easy to make from scratch and it is much healthier too. They don’t know what they are missing – that is sad!

  3. I think your parfait looks very glamorous. I have not seen any rhubarb here in Morocco as yet. I think that chuck roast recipe looks appalling to be honest. I cannot get any of those ingredients here so no chance of me making it even if I was tempted.

  4. Karen, my mother was big on Jello creations – salads and desserts, both. One, with shredded carrot and celery was pretty good.

    Ina, if I did one good thing in life it was to teach my son to cook. He’s the only one in his ‘group’ that can lol

    kate, Morocco is probably too hot for rhubarb…. the roast IS appalling ;-))

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