Rhubarb Compote with Yogurt & Almonds
"My Grandma Dot used to make rhubarb compote and always had some in the freezer when I came to visit. This breakfast is a tribute to her. No two stalks of rhubarb are exactly alike, so make sure to taste the compote before you chill it. It should be tart, but sometimes it needs a little extra sugar. —Michael Hoffman, Brooklyn, New York..."
INGREDIENTS
•
2 cups finely chopped fresh rhubarb
•
1/4 cup sugar
•
2 tablespoons water
•
3 cups reduced-fat plain Greek yogurt
•
2 tablespoons honey
•
3/4 cup sliced almonds, toasted
Comments & Reviews
Just A Pinch Sweepstakes