It’s good to eat this beer cheese soup. I’m used to a terrific beer cheese soup because I’m from Wisconsin. This recipe is a tribute to the dairy-producing and fine-brewing state of my birth, which is also America. Serve with a lot of floating popcorn on top!
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 5 |
| Yield: | 5 jars |
Ingredients
- 2 ½ cups chopped rhubarb
- ¼ cup water
- 1 pinch salt
- ¼ cup honey
- 1 ¼ cups graham cracker crumbs
- 1 (32 ounce) container vanilla Greek yogurt
- 5 tablespoons crushed walnuts
Instructions
- Combine rhubarb, water, and salt in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until rhubarb has broken down, 6 to 8 minutes. Mix in honey and continue stirring until mixture has thickened, 2 to 3 minutes. Remove from heat.
- Line five 12- to 16-ounce jars in an assembly-line fashion. Place 2 tablespoons of the rhubarb mixture into the bottom of each jar. Top each with 2 tablespoons cracker crumbs and 2/3 cup yogurt in that order. Divide remaining rhubarb mixture and cracker crumbs over parfaits and top each with 1 tablespoon crushed walnuts. Seal jars and refrigerate until ready to eat.
- You can use 8 whole sheets of graham crackers (4 crackers per sheet) and pulse them in a food processor to make 1 1/4 cups of crumbs.
Nutrition Facts
| Calories | 377 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 2 g |
| Protein | 19 g |
| Saturated Fat | 7 g |
| Sodium | 226 mg |
| Sugars | 29 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I like rhubarb and will make this again.