Stewed Rhubarb Chia Parfaits

Makes 2 servings (¾ cup per serving)


  • 1 cup plain Greek yogurt (2%)
  • 1 tbsp chia seeds 
  • 1 tsp honey 
  • 1 tsp grated lemon zest 
  • 2½ cups sliced rhubarb
  • ¼ cup granulated sugar 
  • ⅓ cup water 
  • 1 tbsp fresh lemon juice


  1. In a small bowl combine yogurt, chia seeds, honey and lemon zest. Stir to combine. Cover and transfer to the refrigerator.
  2. In a medium saucepan, combine rhubarb, sugar and water. Bring to a boil over medium-high heat, stirring frequently. 
  3. Reduce heat to low and simmer, stirring occasionally, until rhubarb is tender but not completely falling apart, about 10 minutes.
  4. Remove from heat and add lemon juice. If rhubarb mixture is too tart, add more sugar if needed.
  5. Set aside and let cool completely.
  6. Add ¼ cup of stewed rhubarb to a small jar or serving bowl. Top with half of the yogurt chia mixture, then finish with a heaping tablespoon of the rhubarb mixture.
  7. Repeat process with another small jar or bowl. You will have some stewed rhubarb left to enjoy later! Transfer leftover rhubarb mixture to a resealable container and refrigerate for up to 3 days or freeze for up to 3 months. 
  8. Serve and enjoy!

Nutritional analysis per serving: 242 calories, 4 g fat, 14 g protein, 39 g carbohydrate (36 g available carbohydrate), 3 g fibre, 45 mg sodium 

My Viva Servings:proteins, 2 fruits