This is an easy, off-the-cuff dessert with plenty of options and jumping-off points. If you want something richer, feel free to use higher-fat yogurt. I pair the rhubarb with strawberries because the two have overlapping seasons and are such stunning partners, but if you’ve got access to other good fruit, this parfait also works beautifully with blackberries, raspberries, blueberries—even winter citrus, such as neat slices of Cara Cara or blood oranges, clementines, or tangerines.
Cooks' Note
The recipe makes about 2 cups of rhubarb-ginger sauce, enough for 8 servings of parfait. You can refrigerate it for up to 2 weeks or freeze it for months.
