Stewed Rhubarb Chia Parfait

Makes 2 servings (3/4 cup per serving)


  • 1 cup plain 2% Greek yogurt 
  • 1 Tbsp. chia seeds 
  • 1 tsp. honey 
  • 1 tsp. Lemon zest 
  • 3 large stalks of fresh rhubarb, trimmed and sliced into ½ inch pieces 
  • ¼ cup sugar 
  • ⅓ cup water 
  • 1 tbsp. of lemon juice


  1. Mix together Greek yogurt, chia seeds, honey and lemon zest. Let sit in refrigerator until stewed rhubarb is ready. 
  2. In a medium saucepan, combine rhubarb, sugar, and water over medium-high heat, stirring until sugar is dissolved. 
  3. Bring mixture to a boil, reduce heat to low, and simmer until rhubarb is tender but not completely falling apart (about 10 minutes). Stir occasionally, very gently. 
  4. Once the rhubarb is cooked, gently stir in a squeeze of lemon juice and taste for sweetness. If the mixture is a bit tart, stir in a little extra sugar. 
  5. Let mixture cool completely, then store covered in the refrigerator until you’re ready to use it. 
  6. Add ¼ cup of the stewed rhubarb to small jar or bowl. Top with half of the chia pudding mixture, then finish with a spoonful more of the rhubarb mixture. Repeat with another small jar or bowl. You will have a little extra stewed rhubarb left to enjoy later! 


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: 0 grain, 2 proteins, 0 vegetable, 2 fruits, 0 fat, 0 dairy