Make-Ahead Rhubarb Yogurt Parfaits

Ingredients

• 1/2 cup schopped rhubarb
• 1/4 cup water
• pinch salt
• 1/4 cup honey
• 1/4 cup sgraham cracker crumbs
• (32 ounce) containervanilla Greek yogurt
• tablespoon scrushed walnuts

Instructions

1. Combine rhubarb, water, and salt in a medium saucepan over medium high heat; bring to a boil, stirring occasionally. Reduce heat to medium low; simmer, stirring occasionally, until rhubarb has broken down, 6 to 8 minutes. Stir in honey; cook and stir until mixture has thickened, 2 to 3 minutes.
2. Arrange five 12 to 16 ounce jars on a work surface. Place 2 tablespoons rhubarb mixture in the bottom of each jar; top each with 2 tablespoons graham cracker crumbs and each with ⅔ cup yogurt, in that order. Divide remaining rhubarb mixture and graham cracker crumbs among parfaits; top each with 1 tablespoon walnuts.
3. Seal jars; refrigerate until ready to eat.