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🍰 Rhubarb Compote with Vanilla Yogurt

176 kcal · 30 min · 4 servings

Ingredients

• 400 g rhubarb
• 1 small lemon
• 1 cinnamon stick
• 50 g liquid honey
• 0.5 vanilla pod
• 400 g Greek yogurt (10 % fat)

Instructions

1. 1. Wash the rhubarb thoroughly.
2. 2. Remove the tough ends and any leaves.
3. 3. Cut the rhubarb into 2 to 3 centimeter long pieces.
4. 4. Halve a lemon.
5. 5. Squeeze the juice from the lemon.
6. 6. Place the rhubarb pieces into a small pot.
7. 7. Add the lemon juice.
8. 8. Add a cinnamon stick to the pot.
9. 9. Mix everything with 30 grams of honey.
10. 10. Add a little water.
11. 11. Bring the mixture to a boil.
12. 12. Let the compote simmer over medium heat.
13. 13. Stir it occasionally.
14. 14. Simmer it for 5 minutes.
15. 15. Transfer the compote into a bowl.
16. 16. Let it cool down completely.
17. 17. Remove the cinnamon stick from the compote.
18. 18. Slice the vanilla pod lengthwise.
19. 19. Scrape out the vanilla seeds with a spoon.
20. 20. Mix the vanilla seeds with Greek yogurt.
21. 21. Add the remaining honey.
22. 22. Layer the vanilla yogurt and rhubarb compote alternately into 4 glasses.
23. 23. Gently mix the layers with a spoon.
24. 24. Serve the dessert.

Nutrition per serving

• kcal: 176
• Protein: 4 g · Fett/Fat: 10 g · Carbs: 14 g