Rhubarb Compote with Yogurt & Almonds

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.

Ingreadient:

• 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

Direction

1. 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.
2. In a small bowl, whisk yogurt and honey until blended. Spoon into serving dishes. Top with compote; sprinkle with almonds.