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Rhubarb Compote with Yogurt & Almonds

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


  • 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


  • 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.
  • In a small bowl, whisk yogurt and honey until blended. Spoon into
  • serving dishes. Top with compote; sprinkle with almonds. Yield: 6
  • servings.
Nutritional Facts: 1/2 cup yogurt with about 2 tablespoons compote and 2 tablespoons almonds equals 218 calories, 8 g fat (2 g saturated fat), 7 mg cholesterol, 49 mg sodium, 23 g carbohydrate, 2 g fiber, 14 g protein. Diabetic Exchanges: 1 starch, 1 reduced-fat milk, 1 fat.