Forget making breakfast every morning, meal prep these make-ahead rhubarb yogurt parfaits on Sunday and have breakfasts for the whole week. I like to use cinnamon-flavored graham crackers for extra flavor in the recipe.
Ingredients
- 2.5 cups chopped rhubarb
- 0.25 cups water
- 1 pinch salt
- 0.25 cups honey
- 1.25 cups graham cracker crumbs
- 1 , 32 ounce
- 5 tablespoons crushed walnuts
Instructions
-
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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Strawberry Tarts
These strawberry tarts are really easy to make when you use pre-baked tart shells. Use the ripest strawberries you have. An easy glaze makes them look very fancy! They are extra-delicious when topped with whipped cream.
Mom's Chili
Quick, easy, yummy chili from Texas.
Tammy's Fish Chowder
Fish chowder that's a little thinner than restaurant chowders. I made this with a homemade fish stock made from sea bass and used the cooked fish from the stock for the chowder as well. Serve with crusty French bread.