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–+ servings

Rhubarb Compote Greek Yogurt

A refreshing and tangy dessert combining tart rhubarb compote with creamy Greek yogurt, perfect for a light treat or breakfast.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Rhubarb Compote
  • 4 cups rhubarb, chopped
  • 1 cup sugar adjust to taste
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
Greek Yogurt Base
  • 4 cups Greek yogurt plain or flavored
  • 2 tablespoons honey optional for sweetness
Toppings
  • 1/4 cup granola for crunch
  • 2 tablespoons fresh mint for garnish

Method
 

Prepare Rhubarb Compote
  1. In a saucepan, combine chopped rhubarb, sugar, and water. Bring to a boil over medium heat.
  2. Reduce heat and simmer for about 15 minutes, stirring occasionally, until rhubarb is soft and mixture thickens.
  3. Remove from heat and stir in vanilla extract and lemon juice. Let cool.
Assemble Yogurt
  1. In a mixing bowl, combine Greek yogurt and honey (if using). Mix well until smooth.
  2. In serving bowls, layer Greek yogurt and rhubarb compote.
  3. Top with granola and fresh mint for garnish.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 35gProtein: 10gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 60mgPotassium: 300mgFiber: 2gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 150mgIron: 0.5mg

Notes

This compote can be made ahead of time and stored in the refrigerator for up to a week. Adjust the sweetness of the compote based on your preference.

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