Rhubarb Compote with Vanilla Yogurt

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 and trim the rhubarb, removing any stems if necessary, then cut into 2–3 cm pieces. Cut the lemon in half and squeeze out the juice. Place the rhubarb pieces, lemon juice, and cinnamon stick in a small pot and stir in 30 g of honey. Add a splash of water, bring to a boil, then simmer over medium heat while stirring occasionally for 5 minutes. Transfer to a bowl and allow to cool completely. Remove the cinnamon stick.

2. 2.

   Meanwhile split the vanilla pod lengthwise and scrape out the seeds. Mix the vanilla seeds with the Greek yogurt and remaining honey. Alternately fill four glasses with the cooled rhubarb compote and spoonfuls of vanilla yogurt, gently stirring each glass before serving.