Make-Ahead Rhubarb Yogurt Parfaits
Description
A quick honey-sweetened rhubarb compote is the base of this make-ahead breakfast parfait recipe laced with graham cracker crumbs and crushed walnuts.
Ingredients
•
2 1/2 cups chopped rhubarb
•
1/4 cup water
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1 pinch salt
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1/4 cup honey
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1 1/4 cups graham cracker crumbs
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1 (32 ounce) container vanilla Greek yogurt
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5 tablespoons crushed walnuts
Directions
1
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.
2
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.
3
Seal jars; refrigerate until ready to eat.