Stewed Strawberry Rhubarb Yogurt Parfaits

Breakfast parfaits with homemade strawberry rhubarb compote layered with Greek yogurt and granola. Recipe yields up to 6 half-pint mason jar servings - perfect for meal prepping!

Course Breakfast
Cuisine American
Keyword mason jar, parfait, stewed rhubarb, strawberry rhubarb, yogurt jar
Prep Time 5 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 mason jars
Author Maresa | breakfast for dinner


For the strawberry rhubarb sauce

  • 2 cups rhubarb, chopped
  • 1 cup strawberries, chopped
  • 1/4 cup honey
  • 1 tbsp lemon juice

To assemble

  • plain Greek yogurt
  • granola
  • sliced fruit, if desired


Make the strawberry rhubarb sauce

  1. In a medium-size pot, add chopped rhubarb, chopped strawberries, honey, and lemon juice. Bring to a simmer over low heat.

  2. Simmer for 15 minutes, until fruit breaks down and becomes soft, and the sauce thickens.

  3. Remove from heat and pour into a glass jar or large measuring cup. Cover with saran wrap and chill for at least 1 hour.

Assemble the parfait jars

  1. Pull out desired number of half-pint (8 oz) mason jars. (Recipe will yield up to 6 mason jar servings.)

  2. In each mason jar, add a large spoonful of Greek yogurt. On top, drizzle approx 1/4 cup of strawberry rhubarb sauce. Then sprinkle with granola and sliced fruit, if desired.

  3. If you're eating your parfaits right away, enjoy! If not, screw on mason jar lids and take to go!

  4. Any leftover strawberry rhubarb sauce will keep in the fridge for up to one week.

Recipe Notes

Recipe yields approx 1 1/2 cups of strawberry rhubarb sauce, which can make up to 6 half-pint mason jars (assuming you use 1/4 cup of sauce per jar). 

Other uses for the strawberry rhubarb sauce: spread it on toast, spoon it over ice cream, or mix it into a cocktail! The sauce will keep refrigerated for up to one week.