Stewed Strawberry Rhubarb Yogurt Parfaits

It’s rhubarb season!

Recently my friend chopped down and gave me all of the rhubarb from her back yard, so my fridge has been OVERFLOWING with rhubarb these last few weeks! (This is never ever a bad thing.)

I have been making rhubarb crisps, these stewed strawberry rhubarb yogurt jars, and next up on my list: strawberry rhubarb jam.

These yogurt jars might just be my new favourite way to eat rhubarb! Essentially we’re making breakfast parfaits by layering Greek yogurt, stewed strawberry rhubarb sauce, and granola into a mason jar.

If you weren’t already aware, I looooove mason jar breakfasts. (Case in point here, here, and here.) Mason jar breakfasts are fantastic for meal prepping, because you can make a whole bunch in one night and set the jars in the fridge for the week. And because mason jars are spill-proof, you can easily toss one into your purse and take it with you to work or anywhere on-the-go.

The best thing about this strawberry rhubarb compote is that it is refined sugar free! This recipe uses honey instead of sugar – which is a huge win in my books. The fruit cooks down into a honey jam consistency, which is perfect for drizzling on top of yogurt.

Making the strawberry rhubarb sauce

The strawberry rhubarb sauce comes together in about 20 minutes. Once the strawberries and rhubarb are chopped, they are added to a saucepan along with a little honey and lemon juice. (The addition of the lemon juice is important, as it will help thicken the sauce – although this compote will in no way be as thick as a jam.)

The fruit simmers for 15 minutes, until it has broken down and thickened into a compote. Give the sauce a taste test (the most important part 😉 ), and then pour it into a glass dish (a large glass measuring cup works well) to let it chill in the fridge before using it.

It’s important to chill the sauce before using it, otherwise it will essentially “melt” your yogurt and break it down into a yucky runny liquid.

Assembling the parfait jars

To assemble the jars, add a large scoop of plain Greek yogurt into the bottom of each jar. Then drizzle the chilled strawberry rhubarb sauce on top. For the last layer, sprinkle granola (store-bought or homemade is even better!) on top of the sauce.

Meal prepping tip: If you’re going to be meal prepping or otherwise not eating your parfait jar that morning, I would recommend adding a layer of sliced banana, berries, or other chopped fruit in between the strawberry rhubarb sauce layer and the granola layer. This will provide a buffer between the sauce and the granola, so the granola does not get soft. (This is my husband’s pro tip, since he frequently assembles yogurt and granola jars the night before and then takes them to work the following morning!)

Let me know if you make these Stewed Strawberry Rhubarb Yogurt Parfaits by leaving a comment or a rating!