This yummy parfait is one of my favorite strawberry rhubarb recipes. I dollop a simple jam over oats with granola & lightly sweet coconut cream.
Back when we lived in Austin, rhubarb season existed to me only via Instagram. Rhubarb didn’t grow where we lived, and I didn’t quite understand why there was a sudden explosion of rhubarb recipes all over the internet every spring… until now. After the longest winter ever, our farmers markets are open again(!) and the first types of produce to appear have been asparagus, rhubarb, and… cheese. Yes – I think cheese is considered a vegetable here in the Midwest.
One of My Favorite Rhubarb Recipes
So far, I’ve only used rhubarb to make crisps, crumbles, and this strawberry rhubarb jam that I’ve loved dolloping on breakfast foods like almond butter toast and these overnight oat parfaits. Other than that, I’m a total rhubarb newbie. What are your favorite rhubarb recipes? If you have a unique rhubarb idea (maybe even a savory recipe idea?) please tell me about it!
But first, this chia jam. It’s based on the yummy blueberry chia jam that I made at the end of last summer. At first, I thought the rhubarb might be too tart or too firm to jam up in the same way, but it’s perfectly tangy and deliciously sweet and thick.
I’m back on an oat kick, so… overnight oat parfaits! All of these components can be made ahead and quickly assembled in the morning. I like to top mine with a little granola for crunch and a drizzle of maple syrup.
When we took these photos, I also happened to have coconut cream in the fridge (leftover from this tart recipe) which was a fun and fancy addition to these parfaits.
For more overnight oat ideas, look here! Or, if you’re craving cooked oats for breakfast, try this blueberry baked oatmeal, stovetop oatmeal, or savory porridge.
Strawberry Rhubarb Chia Overnight Oat Parfaits
- 1 cup whole rolled oats
- 1 cup almond milk
- Pinch of salt
- Drizzle of maple syrup, optional for sweeter oats
- 2 cups chopped strawberries
- 1 cup chopped rhubarb (about 1 stalk, ends trimmed)
- ½ teaspoon lemon juice
- Pinch of salt
- 1 ½ to 2 tablespoons maple syrup
- 2 tablespoons chia seeds
- Maple syrup
- Granola
- Coconut Cream (from this recipe)
- Make the jam. In a small saucepan over medium heat, simmer the strawberries, rhubarb, lemon juice, and salt for 10 minutes, stirring often so that the fruit doesn't burn to the bottom of the pot. Remove from the heat and stir in the maple syrup and chia seeds. Let cool to room temperature, 20 to 30 minutes (the rhubarb will continue to soften). Transfer to a jar and chill for at least an hour.
- Make the oats. Divide the oats into 2 glass jars, pour in the almond milk, a pinch of salt, and maple syrup, if desired. Stir, cover, and chill overnight.
- In the morning, assemble oat jars with a generous scoop of the chia jam.
- If desired, serve with granola, (the crunch is a nice contrast to the soft oats), maple syrup for extra sweetness, and coconut cream if you’re feeling like a decadent breakfast.
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Hi how long will this keep for in the fridge? Thanks
I love these jars! would you be able to link them? And the smoothie glass you use?
Thanks!
I slept on overnight oats for so long. They’re amazing.
This looks great! Unfortunately Whole Foods or Trader Joes aren’t selling Rhubard right now. Any other ideas with the strawberry?
Rhubarb season is really short, but you can sub with extra strawberries, raspberries (although raspberries will be a bit more seed-ey). It’ll be delicious either way! You’ll just need to cook it less since those fruits are more delicate: 3-5 minutes instead of 10 minutes.
I also make this jam with blueberries: https://dailycove.info/overnight-oats-blueberry-chia-jam/%3C/a%3E%3C/p%3E%3Cp%3EHope that helps!
I just want to say that I just found your blog and I am in love! Everything about the blog is exactly what I have been looking for. The recipes are perfectly up my alley, the style of the blog is beautiful, everything is just amazing! I’m so glad I came across your blog!
Hi Aurora, welcome! I hope you enjoy the recipes – thank you for your kind words!:)
My absolute fave savory rhubarb recipe: https://naturallyella.com/swiss-chard-and-black-bean-enchiladas-with-chipotle-rhubarb-sauce/
Noooooo I live in Austin! Is there no rhubarb??? BOOOOO. HAHA, when I lived in San Diego I had never had it but my roommate made me a rhubarb pie and it was delicious.
oh, ha ha, it might be at Whole Foods or Central Market, it’s definitely probably not at the farmers market 🙂
I make a rhubarb simple syrup for use in cocktails – yummy!
YUM!!! I love rhubarb, and wish my husband did. When I was a small child in New Jersey, we had a rhubarb plant right outside our back door. I have wonderful memories of rhubarb pie (plain, no strawberries), with a lattice top crust. As a big fan of voernight oats, I’m sure I will make these (and probably be adding a few chia seeds to the oats, too, because I like the oats better with chia than without). My husband WILL eat these – I’ll just have him add more maple syrup to make sure it’s sweet enough for him.
All the superfoods represent! Looks great sweets!
Looks absolutely delicious and perfect for weekend brunch! YUM!
Yum it’s like a strawberry rhubarb crisp for breakfast!! Seriously cannot wait to make these and wake up to a delicious breakfast! 🙂
These overnight oat parfaits are picture perfect!