Make-Ahead Rhubarb Yogurt Parfaits
Ingredients
- 2 ½ cups chopped rhubarb
- ¼ cup water
- 1 pinch salt
- ¼ cup honey
- 1 ¼ cups graham cracker crumbs
- 1 (32 ounce) container vanilla Greek yogurt
- 5 tablespoons crushed walnuts
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Instructions
- Combine rhubarb, water, and salt in a medium saucepan over medium-high heat; bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer, stirring occasionally, until rhubarb has broken down, 6 to 8 minutes. Stir in honey; cook and stir until mixture has thickened, 2 to 3 minutes.
- Arrange five 12- to 16-ounce jars on a work surface. Place 2 tablespoons rhubarb mixture in the bottom of each jar; top each with 2 tablespoons graham cracker crumbs and each with ⅔ cup yogurt, in that order. Divide remaining rhubarb mixture and graham cracker crumbs among parfaits; top each with 1 tablespoon walnuts.
- Seal jars; refrigerate until ready to eat.
Source
Original recipe: View Original