Stewed Strawberry Rhubarb Yogurt Parfaits
Breakfast parfaits with homemade strawberry rhubarb compote layered with Greek yogurt and granola. Recipe yields up to 6 half-pint mason jar servings - perfect for meal prepping!
Ingredients
For the strawberry rhubarb sauce
- 2 cups rhubarb, chopped
- 1 cup strawberries, chopped
- 1/4 cup honey
- 1 tbsp lemon juice
To assemble
- plain Greek yogurt
- granola
- sliced fruit, if desired
Instructions
Make the strawberry rhubarb sauce
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In a medium-size pot, add chopped rhubarb, chopped strawberries, honey, and lemon juice. Bring to a simmer over low heat.
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Simmer for 15 minutes, until fruit breaks down and becomes soft, and the sauce thickens.
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Remove from heat and pour into a glass jar or large measuring cup. Cover with saran wrap and chill for at least 1 hour.
Assemble the parfait jars
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Pull out desired number of half-pint (8 oz) mason jars. (Recipe will yield up to 6 mason jar servings.)
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In each mason jar, add a large spoonful of Greek yogurt. On top, drizzle approx 1/4 cup of strawberry rhubarb sauce. Then sprinkle with granola and sliced fruit, if desired.
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If you're eating your parfaits right away, enjoy! If not, screw on mason jar lids and take to go!
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Any leftover strawberry rhubarb sauce will keep in the fridge for up to one week.
Recipe Notes
Recipe yields approx 1 1/2 cups of strawberry rhubarb sauce, which can make up to 6 half-pint mason jars (assuming you use 1/4 cup of sauce per jar).
Other uses for the strawberry rhubarb sauce: spread it on toast, spoon it over ice cream, or mix it into a cocktail! The sauce will keep refrigerated for up to one week.