- 4 cups 1 1/2-inch pieces rhubarb
- 1/2 cup water
- 1/4 cup plus 2 tablespoons sugar
- 1 vanilla bean, split lengthwise
- 1 16-ounce basket fresh strawberries, hulled, thickly sliced
- 1 32-ounce container plain low-fat yogurt
- 2 1/2 teaspoons vanilla extract
- 8 teaspoons (packed) golden brown sugar
- Combine rhubarb, 1/2 cup water and sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Cook over medium heat until rhubarb is almost tender, stirring occasionally, about 7 minutes. Add strawberries and cook 3 minutes. Transfer to bowl. Refrigerate until cold, about 4 hours.
- Mix yogurt and vanilla extract in medium bowl. (Strawberry-rhubarb mixture and vanilla yogurt can be prepared 2 days ahead. Cover separately and chill.)
- In each of 8 wineglasses or goblets, layer scant 1/4 cup yogurt mixture, 1/2 teaspoon golden brown sugar and 1/4 cup strawberry-rhubarb mixture. Repeat layering. (Parfaits can be prepared 4 hours ahead. Cover and refrigerate.)