Enjoy this tart for breakfast or dessert.
material
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 toasted sliced almonds
direction
-In a small saucepan, combine rhubarb, sugar, and water.
– Bring to a boil.
-Reduce heat; simmer, uncovered, for 10 to 15 minutes or until rhubarb is tender, stirring occasionally.
-Transfer to a bowl. A little cool.
– Refrigerate until cool.
– Whisk yogurt and honey in a small bowl until combined.
– Spoon onto plates.
-Topping with compote. Sprinkle with almonds.
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