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
What Makes This Recipe Special
Helpful Kitchen Tips
- Sweeten the rhubarb just enough to balance its tartness without overpowering the yogurt.
- Layer the ingredients gently to keep the parfait looking pretty and well-defined.
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, lower the heat to medium-low and let it simmer, stirring occasionally, until the rhubarb breaks down and gets soft—this usually takes about 6 to 8 minutes. Stir in the honey and keep cooking for a couple more minutes until the mixture thickens a bit. Then, take it off the heat and let it cool slightly.
Step 2
Get five jars ready—something around 12 to 16 ounces works well. 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 layering the remaining rhubarb and cracker crumbs over the yogurt. Finally, finish each parfait with a tablespoon of crushed walnuts.
Step 3
Seal the jars tightly and pop them in the fridge. They’re great to have on hand and taste even better after they’ve chilled for a while.
