Make-Ahead Rhubarb Yogurt Parfaits Recipe

"Forget making breakfast every morning! Meal prep on Sunday and have breakfasts for the whole week! I like to use cinnamon-flavored graham crackers for extra flavor."

Ingredients

Adjust

Metric

2 1/2 cups chopped rhubarb

1/4 cup water

1 pinch salt

1/4 cup honey

1 1/4 cups graham cracker crumbs

1 (32 ounce) container vanilla Greek yogurt

5 tablespoons crushed walnuts

Directions

Prep 20 m

Cook 15 m

Ready In 35 m

Combine rhubarb, water, and salt in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until rhubarb has broken down, 6 to 8 minutes. Mix in honey and continue stirring until mixture has thickened, 2 to 3 minutes. Remove from heat.
Line five 12- to 16-ounce jars in an assembly-line fashion. Place 2 tablespoons of the rhubarb mixture into the bottom of each jar. Top each with 2 tablespoons cracker crumbs and 2/3 cup yogurt in that order. Divide remaining rhubarb mixture and cracker crumbs over parfaits and top each with 1 tablespoon crushed walnuts. Seal jars and refrigerate until ready to eat.

Footnotes

Cook’s Note:
You can use 8 whole sheets of graham crackers (4 crackers per sheet) and pulse them in a food processor to make 1 1/4 cups of crumbs.

Nutrition Facts

Per Serving: 377 calories;15.9 g fat;41.1 g carbohydrates;19.2 g protein;24 mg cholesterol;226 mg sodium.Full nutrition
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