PRESSURE-COOKER RHUBARB COMPOTE WITH YOGURT

Pressure-Cooker Rhubarb Compote with Yogurt image

My Grandma Dot made rhubarb compote and always had some in the freezer when I came to visit. This breakfast is a tribute to her. No two batches of rhubarb are exactly alike, so make sure to taste your compote before you chill it. It should be tart, but sometimes it needs a little extra sugar. -Michael Hoffman, Brooklyn, New York

Provided by Taste of Home

Time 15m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

2 cups finely chopped fresh rhubarb
1/3 cup water
1/4 cup sugar
3 cups reduced-fat plain Greek yogurt
2 tablespoons honey
3/4 cup sliced almonds, toasted

Steps:

Place rhubarb, water and sugar in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high 3 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. 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.

Nutrition Facts : Calories 216 calories, Fat 8g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 49mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges