Rhubarb-strawberry parfaits

Ingredients:

• 1 pint strawberries, hulled and thickly sliced
• ½ lb. fresh rhubarb, cut into 1 ½-inch pieces
• ¼ cup water
• ¼ cup orange juice
• ¼ cup sugar
• 1 vanilla bean, split lengthwise
• 1 ½ cups nonfat plain yogurt
• 1 tsp. pure vanilla extract
• 1 tsp. sugar, preferably superfine (optional)

Directions:

1. Combine strawberries, rhubarb, water, orange juice, sugar and vanilla bean in heavy, medium saucepan. Bring to boil over medium heat, stirring to dissolve sugar. Reduce heat, cover and simmer until fruit is very soft, about 10 minutes. Put mixture in bowl and refrigerate until cold.
2. Mix yogurt and vanilla until well combined. Taste and, if desired, stir in superfine sugar. Chill until serving time.
3. To serve, layer yogurt mixture and strawberry-rhubarb mixture alternately into wineglasses or parfait glasses, ending with fruit. Parfaits can be prepared a few hours ahead and refrigerated.