Strawberry Rhubarb Yogurt Parfait

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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Ps. If you’re looking to take your health to the next level, learn how to work with me here! I’m currently offering one-on-one sessions with clients, and gearing up for the next round of the Heal Your Hormones group program!

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Strawberry Rhubarb Yogurt Parfait

Servings 4

Calories 380kcal

Ingredients

Strawberry Rhubarb Compote

• 1 bag Frozen Strawberry Rhubarb (500g)
• 2 tbsp Maple Syrup
• 3 tbsp Chia Seeds
• 2 tbsp Water

Yogurt Parfait

• 4 cups Greek Yogurt
• 2 cups Strawberry Rhubarb Compote
• 1 cup Store-Bought Granola
• 1/2 cup Strawberries, sliced optional

Instructions

• In a large pot, bring frozen strawberry rhubarb mix, water, and maple syrup to boil. Reduce heat, and simmer for 15-20 minutes, until the mixture has thickened and the berries have started to break down. Stir in the chia seeds and cook for an additional 5 minutes. Set aside to cool completely.
• To build the parfait: add the compote to the bottom of each glass or bowl, top with yogurt, granola and sliced strawberries. Enjoy!

Nutrition

Serving: 4g | Calories: 380kcal | Carbohydrates: 52g | Protein: 31g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 136mg | Potassium: 751mg | Fiber: 9g | Sugar: 28g