Rhubarb Compote with Yogurt & Almonds Recipe
Rhubarb Compote with Yogurt & Almonds Recipe photo by Taste of Home
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Rhubarb Compote with Yogurt & Almonds Recipe

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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 your compote before you chill it. It should be tart, but sometimes needs a little extra sugar. —Michael Hoffman, Brooklyn, New York
TOTAL TIME: Prep: 10 min. Cook: 15 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 15 min. + chilling
MAKES: 6 servings


  • 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

Nutritional Facts

1/2 cup yogurt with about 2 tablespoons compote and 2 tablespoons almonds: 218 calories, 8g fat (2g saturated fat), 7mg cholesterol, 49mg sodium, 23g carbohydrate (20g sugars, 2g fiber), 14g protein. Diabetic Exchanges: 1 starch, 1 reduced-fat milk, 1 fat.


  1. In a small saucepan, combine rhubarb, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until rhubarb is tender, stirring occasionally. Transfer to a bowl; cool slightly. Refrigerate until cold.
  2. In a small bowl, whisk yogurt and honey until blended. Spoon into serving dishes. Top with compote; sprinkle with almonds. Yield: 6 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Rhubarb Compote with Yogurt & Almonds in Simple & Delicious June/July 2014

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bicktasw User ID: 4201818 268350
Reviewed Jun. 24, 2017

"This delicious recipe is reminiscent of the stewed rhubarb my mother used to make. Serving it over honey flavored yogurt and topping it off with toasted sliced almonds makes a wonderful dish for brunch ..... or even a late night snack! I followed the recipe exactly except I use orange juice instead of water in the rhubarb and added a splash of vanilla extract to the yogurt! Five star rating for sure!"

bicktasw User ID: 4201818 268349
Reviewed Jun. 24, 2017

"This is such an easy recipe! It takes me back to my childhood when my mother would make "stewed rhubarb sauce". This "update" with the honey flavored yogurt and sliced almonds is delicious. I followed the recipe exactly except that, instead of water, I used orange juice and added a splash of vanilla extract to the yogurt. Five stars for sure!!"

shannondobos User ID: 5115022 268116
Reviewed Jun. 19, 2017

"I love how simple this recipe is. The compote is delicious and I love the crunch the almonds add. This compote seems so versatile. Next time I'm going to try it over vanilla or strawberry yogurt (and omit the honey), as well as with a sprinkling of granola instead of almonds! Great recipe!"

LPHJKitchen User ID: 7521213 268080
Reviewed Jun. 18, 2017

"Rhubarb is such a great summer treat in our area but we usually just make pie. Not anymore! We'll be enjoying this more often! SO easy to make. The only changes I made were replacing the sugar with honey but I loved how it was still tangy with just a hint of sweet. This would also be great with some vanilla ice cream!"

cast_iron_king User ID: 1236761 267964
Reviewed Jun. 14, 2017

"This is one of those recipes that makes me slap my head and say, 'why didn't I think of this??' I love making my own yogurt and fruit combinations, and I love rhubarb, but somehow yogurt with rhubarb has never crossed my mind!

I made the compote as written, and it was insanely easy. Just the right balance of tart and sweet. It blended beautifully with the Greek yogurt/honey combination. I didn't use the almonds because of dietary restrictions, but, they would be fantastic for those who like their yogurt with a bit of crunch. Five stars for it's simplicity, creativity, and unique take on fruited yogurt. I served it for dessert, but there's only two of us, so the left over is going to make a perfect and quick breakfast for me in the morning.
Rd Stendel-Freels - Volunteer Field Editor"

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