RHUBARB COMPOTE WITH YOGURT & ALMONDS

Rhubarb Compote with Yogurt & Almonds image

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

Provided by Taste of Home

Time 25m

Yield 6 servings.

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 218 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