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
Why You'll Love Making This
Quick Kitchen Tips
- Sweeten the rhubarb compote with honey or maple syrup to balance its tartness.
- Let the compote cool completely before layering to avoid soggy parfaits.
Step 1
Combin the rhubarb, water, and a pinch of salt in a medium saucepan over medium-high heat. Bring it to a gentle boil, stirring now and then. Once it’s boiling, turn the heat down to medium-low and let it simmer, stirring occasionally, until the rhubarb breaks down and gets soft—this should take about 6 to 8 minutes. Stir in the honey and keep cooking for another 2 or 3 minutes until the mixture thickens a bit. Then, take it off the heat.
Step 2
Set up your jars in a row—five jars that hold between 12 and 16 ounces each work perfectly. Spoon about 2 tablespoons of the rhubarb mixture into the bottom of each jar. Sprinkle 2 tablespoons of cracker crumbs on top, then add about two-thirds of a cup of yogurt. Repeat by dividing the remaining rhubarb and cracker crumbs evenly over the jars. Finish each parfait with a tablespoon of crushed walnuts. Seal the jars and pop them in the fridge until you’re ready to enjoy.
