Rhubarb Compote with Greek Yogurt

My mother would often make yogurt for us – none of that nonsense of using low-fat milk, she used good old fashion whole milk.  Full fat Greek yogurt comes close and is well worth the calories.  My Father had a rhubarb patch in our meadow – the two made a perfect match to celebrate spring.  This is the simplest rhubarb recipe and keeps a long time in the refrigerator.  This compote is great folded into cut strawberries as well. look for stalks which have a fair amount of red/pink and are not floppy (which indicates they were picked too long ago).  Be sure to avoid the leaves which are toxic.

4 cups Fresh Rhubarb cut into 1″ pieces

1 1/2 cups Granulated Sugar

2 Tbs Fresh Lime Juice

Zest of on Lime

  • Combine all of the ingredients in a stainless steel sauce pan
  • Stir over medium heat until the sugar dissolves
  • Reduce the heat to medium low and simmer until the rhubarb is tender stirring occasionally about 7-8 minutes, some of the pieces will fall apart, some will stay whole
  • Cool and store in the refrigerator
  • This compote goes well with vanilla ice cream, any sorbet, vanilla pudding, cottage cheese and as featured, with Greek yogurt

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