Prep Time::20 mins
Cook Time::15 mins
Total Time::35 mins
Servings::5
Yield::5 jars
Ingredients
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2 ½ cups chopped rhubarb
¼ cup water
1 pinch salt
¼ cup honey
1 ¼ cups graham cracker crumbs
1 (32 ounce) container vanilla Greek yogurt
5 tablespoons crushed walnuts
Directions
Combine rhubarb, water, and salt in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until rhubarb has broken down, 6 to 8 minutes. Mix in honey and continue stirring until mixture has thickened, 2 to 3 minutes. Remove from heat.
Line five 12- to 16-ounce jars in an assembly-line fashion. Place 2 tablespoons of the rhubarb mixture into the bottom of each jar. Top each with 2 tablespoons cracker crumbs and 2/3 cup yogurt in that order. Divide remaining rhubarb mixture and cracker crumbs over parfaits and top each with 1 tablespoon crushed walnuts. Seal jars and refrigerate until ready to eat.
Cook's Note:
You can use 8 whole sheets of graham crackers (4 crackers per sheet) and pulse them in a food processor to make 1 1/4 cups of crumbs.