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."


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  • 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
  • Cook
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    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 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.
    2. 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.


    • 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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