Strawberry Rhubarb Yogurt Parfaits

Disclosure: As Amazon Associates, we earn from qualifying purchases at no extra cost to you.

Sweet, tart, creamy, and no baking needed.

Hey there!

If you’re craving something fresh, fruity, and just a little fancy—but don’t feel like turning on the oven—these Strawberry Rhubarb Yogurt Parfaits are the answer. They’re cool, creamy, tangy-sweet, and layered like a dream. You get juicy fruit compote, creamy yogurt, and a little granola crunch in every bite.

Perfect for breakfast, snack, or dessert. They feel special but are crazy easy to make.

🥣 Servings & Time

Servings: 4
Prep Time: 10 minutes
Cook Time: 10–12 minutes (for compote)
Cool Time: 15 minutes
Total Time: About 35 minutes

❤️ Why I Love This Recipe

This recipe started when I had a few stalks of rhubarb, a basket of strawberries, and not much else. I simmered them into a quick compote and spooned it into yogurt. It was so good that I made it again the next day—and then again for brunch with friends.

You can make it ahead
It’s sweet, tart, and creamy all at once
Looks fancy but takes almost no time
Great way to use up extra fruit
Easily customizable with different toppings or yogurts

🔬 Why This Recipe Works (Quick Science)

Strawberries bring sweetness and color, while rhubarb brings tartness.
Simmering them together softens the rhubarb and creates a jammy, spoonable compote.
Yogurt adds creaminess and protein, and the tang pairs perfectly with the sweet-tart fruit.
Granola or nuts give it that satisfying crunch for texture balance.

🗓 Meal Plan Ideas

Make the compote on Sunday and use all week
Eat one for breakfast with coffee
Use the fruit compote as topping for oatmeal or pancakes
Layer in jars for on-the-go snacks or lunches

⚠️ Common Mistakes to Avoid

Cooking the compote too fast – it can burn or get chunky
Using too much liquid – keep the fruit mixture thick, not watery
Not cooling the compote before layering – hot fruit melts the yogurt
Overfilling the jar – you want even layers and room for toppings

🍓 What You’ll Need

For the fruit compote:

1½ cups chopped rhubarb (½-inch pieces)
1½ cups chopped strawberries
¼ cup honey or maple syrup
1 teaspoon lemon juice
½ teaspoon vanilla extract
Pinch of salt

For the parfait:

2 cups plain Greek yogurt (or vanilla if you prefer sweet)
½ cup granola or chopped nuts (optional)
Fresh strawberries or mint for topping (optional)

🧰 Tools You’ll Need

Small saucepan
Spoon or spatula
Mixing bowl
Clear glasses or jars
Knife & cutting board
Measuring cups and spoons

🔁 Substitutions & Variations

Fruit: Swap in blueberries, raspberries, or peaches
Sweetener: Use brown sugar or agave instead of honey
Yogurt: Try coconut yogurt for a dairy-free version
Add-ins: Chia seeds, shredded coconut, or crushed cookies

⏳ Make-Ahead Tips

Make the compote up to 5 days ahead and store in the fridge
Assemble parfaits a few hours in advance and keep chilled
Don’t add granola until ready to eat so it stays crunchy

👣 Step-by-Step Instructions

Step 1: Chop the fruit

Dice the strawberries and rhubarb into ½-inch pieces so they cook evenly and fit well in the parfaits.

resh strawberries and rhubarb being diced into small ½-inch chunks on a cutting board, vibrant red and pink pieces neatly piled, knife in the background

Step 2: Cook the compote

Add chopped rhubarb, strawberries, honey (or maple syrup), lemon juice, vanilla, and a pinch of salt to a saucepan. Cook over medium heat for 10–12 minutes, stirring often, until the fruit breaks down and the mixture thickens slightly.

strawberry and rhubarb mixture simmering in a saucepan, fruit softening and becoming glossy, steam rising slightly,

Step 3: Let it cool

Transfer the compote to a bowl and let it cool for at least 15 minutes so it doesn’t melt the yogurt.

strawberry rhubarb compote resting in a bowl, visibly thick and glossy with chunks of softened fruit, bowl cooling on the counter with steam slightly faded,

Step 4: Layer the parfaits

In each glass, add a spoonful of yogurt, then a layer of compote, followed by granola. Repeat the layers until the glass is full. Top with extra fruit or mint if you like.

parfait being layered in a clear glass: creamy Greek yogurt spooned in, followed by a layer of glossy strawberry rhubarb compote, and a sprinkle of golden granola

Step 5: Serve and enjoy

Serve chilled and enjoy immediately—or store in the fridge until ready to eat.

ssembled strawberry rhubarb yogurt parfaits in glass cups, clear layers of white yogurt, pink fruit compote, and golden granola visible,

🧊 Leftovers & Storage Tips

Store in the fridge up to 3 days
Keep granola separate if you want it to stay crunchy
Compote keeps well in the fridge up to 5 days
Parfaits can be eaten cold or slightly room temp

🔢 Exact Macros (Per parfait, with granola and sweetened yogurt)

Calories: 260
Protein: 13g
Fat: 8g
Carbs: 35g
Fiber: 3g
Sugar: 20g

🍽 What to Serve Wit

Hot coffee or espresso
A slice of banana bread
Fresh squeezed orange juice
Toast with nut butter for a heartier breakfast

❓ FAQ

Can I use frozen fruit?
Yes! Just thaw and drain it first so the compote isn’t watery.

Is this sweet enough with plain yogurt?
The compote is sweet-tart, so you can use vanilla yogurt or stir in a little honey if needed.

Do I have to layer it?
Nope! You can serve it as a yogurt bowl and spoon the compote right on top.

Can I make these in jars?
Yes—mason jars work great and make them easy to store and grab later.

Go Make a Layered Treat!

These Strawberry Rhubarb Yogurt Parfaits are light, refreshing, and the perfect mix of sweet, tart, and creamy. They look impressive, taste even better, and couldn’t be easier to put together. If you try them, leave a comment and let me know how it went—or share your own twist! 🍓🥄💬