Ah…nothing tastes more like summer to me than all the fresh produce that is ripe for the eating. One of my favourites is the the fusion of local strawberries and rhubarb!

With strawberry season in full swing, I’ve got the perfect solution to your unruly patch of rhubarb! If you don’t have any, ask around and you will quickly find someone happy to share from their patch. Try my tasty recipe strawberry rhubarb parfaits that are sure to please your taste buds while still packing a healthy punch!

We made these a few weeks ago at the 11th Annual Taste of Woolwich at the Elmira Farmers Market. The weather was a little dreary but the community came out and support our local growers. In return, they were treated to a delicious and nutritious treat!


Health Highlights:

Rhubarb is a source of calcium, fibre & magnesium.

Strawberries are a source of vitamin C, potassium & antioxidants.

Maple Syrup contains iron, magnesium & zinc.

Cinnamon helps regulate blood sugar and also adds natural sweetness.

Chia Seeds are a source of omega 3 oils, protein & calcium.



Strawberry Rhubarb Parfaits

Course: Breakfast, Dessert
Cuisine: Egg Free, Gluten Free
Keyword: Easy
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 20 servings
Calories: 49kcal
With an abundance of health benefits in rhubarb & strawberries, you want to make use of this year's crop of rhubarb & berries before they are gone!
Print Recipe


  • 1 & 1/2 cups rhubarb, sliced
  • 1 quart local strawberries, hulled & cut in half
  • 1/2 cup Elmira maple syrup
  • 1/4 tsp cinnamon
  • 1/4 cup chia seeds
  • 1/4 cup water


  • Combine ingredients in a sauce pan. Bring to a boil over medium heat. Reduce heat to a gentle simmer until rhubarb and strawberries are tender - just a few minutes. Don't worry if your strawberry & rhubarb mixture is a little runny. The chia seeds will continue to thicken it as it cools. Serve layered on top of plain Greek yogurt for a healthy and refreshing treat. You can also use as jam or as a topping for oatmeal. Keep the strawberry rhubarb mixture in fridge for one week or freeze to keep longer.


Calories: 49kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 126mg | Fiber: 2g | Sugar: 7g | Vitamin A: 15IU | Vitamin C: 29mg | Calcium: 38mg | Iron: 1mg