Strawberry Rhubarb Yogurt Parfait

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It is officially fall. And, as excited as I am for all things cozy, warm and festive, I’m not going to lie–I’m not ready to let go of summer quite yet. (It doesn’t help that, despite the leaves starting to change and fall, the weather has been hot this week.)

If you, like me, want to hold onto summer just a smidge longer, than I urge you to make this Strawberry Rhubarb Yogurt Parfait. You can buy frozen Strawberry Rhubarb bags at the grocery store, but it’s also a great way to use up any frozen, seasonal fruit you have in the back of your freezer.

How To Make The Strawberry Rhubarb Yogurt Parfait

This is less of a recipe and more of a throw-everything-into-a-pot-and-simmer-until-ready type of meal. To make it, add your frozen fruit, a little maple syrup and some water and cook on medium-high heat until the fruit starts to cook and break down. Once it starts to bubble, reduce the heat and cook for 15-20 minutes, or until the fruit has broken down.

Once cooked, stir in the chia seeds and cook for an additional 5 minutes. You can add as much or as little as you like: 1-2 tbsp of chia seeds will give you more of a jam consistency, and 3-4 tbsp will give it a chia pudding consistency.

To assemble: add the compote into the bottom of a short glass (the vision here is almost like Fruit On The Bottom Yogurt, you know?), and then top with Greek yogurt, granola and sliced strawberries.

You can store the compote in a sealed container in the fridge for up to 5 days.

Ingredients

Frozen strawberry rhubarb mix

Chia seeds

Greek yogurt

Maple syrup

Granola

Extra strawberries for garnish (optional)

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