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!
In a medium-size pot, add chopped rhubarb, chopped strawberries, honey, and lemon juice. Bring to a simmer over low heat.
Simmer for 15 minutes, until fruit breaks down and becomes soft, and the sauce thickens.
Remove from heat and pour into a glass jar or large measuring cup. Cover with saran wrap and chill for at least 1 hour.
Pull out desired number of half-pint (8 oz) mason jars. (Recipe will yield up to 6 mason jar servings.)
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.
If you're eating your parfaits right away, enjoy! If not, screw on mason jar lids and take to go!
Any leftover strawberry rhubarb sauce will keep in the fridge for up to one week.
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.