Rhubarb Compote With Yogurt Almonds Recipes

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PRESSURE-COOKER RHUBARB COMPOTE WITH YOGURT



Pressure-Cooker Rhubarb Compote with Yogurt image

My Grandma Dot made rhubarb compote and always had some in the freezer when I came to visit. This breakfast is a tribute to her. No two batches of rhubarb are exactly alike, so make sure to taste your compote before you chill it. It should be tart, but sometimes it needs a little extra sugar. -Michael Hoffman, Brooklyn, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 6 servings.

Number Of Ingredients 6

2 cups finely chopped fresh rhubarb
1/3 cup water
1/4 cup sugar
3 cups reduced-fat plain Greek yogurt
2 tablespoons honey
3/4 cup sliced almonds, toasted

Steps:

  • Place rhubarb, water and sugar in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high 3 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Transfer to a bowl; cool slightly. Refrigerate until cold., In a small bowl, whisk yogurt and honey until blended. Spoon into serving dishes. Top with compote; sprinkle with almonds.

Nutrition Facts : Calories 216 calories, Fat 8g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 49mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

RHUBARB COMPOTE



Rhubarb Compote image

Provided by Food Network Kitchen

Categories     dessert

Time 20m

Yield 8 servings

Number Of Ingredients 8

3 tablespoons unsalted butter, cut into pieces
1/2 teaspoon ground cinnamon, plus more for dusting
2 large rectangles shredded wheat cereal
Confectioners' sugar, for dusting
1 pint vanilla ice cream or frozen yogurt
1 pound rhubarb, cut into 1/2-inch pieces (about 4 cups)
1/2 cup sugar
1/4 cup honey

Steps:

  • Combine the rhubarb, sugar, honey, butter and cinnamon in a large microwave-safe bowl. Cover with plastic wrap and pierce once or twice to allow steam to escape. Microwave until the rhubarb is tender, about 6 minutes. Carefully remove the plastic wrap and stir.
  • Meanwhile, break the shredded wheat into smaller pieces in a bowl. Dust with confectioners' sugar and cinnamon.
  • Spoon the rhubarb compote into bowls, top with ice cream and sprinkle with the shredded wheat.

Nutrition Facts : Calories 221 calorie, Fat 8 grams, SaturatedFat 5 grams, Cholesterol 26 milligrams, Sodium 30 milligrams, Carbohydrate 37 grams, Fiber 2 grams, Protein 2 grams, Sugar 29 grams

RHUBARB COMPOTE



Rhubarb Compote image

This rhubarb compote is wonderful to have around, whether you eat it on pancakes, yogurt or just a spoon, and it couldn't be easier to make.

Provided by Melissa Clark

Categories     condiments, jams, jellies and preserves

Time 15m

Yield About 2 cups

Number Of Ingredients 2

3/4 pound rhubarb, cubed (about 3 to 4 cups)
3/4 cup granulated sugar

Steps:

  • In a saucepan, combine rhubarb with sugar over low heat. When the rhubarb starts to soften, but before it falls apart, about 5 minutes, use a slotted spoon to transfer it to a bowl.
  • Cook down the remaining liquid in the pan until it thickens and turns syrupy, about 5 minutes longer. (This condenses and intensifies the rhubarb flavor.) Add the syrup to the bowl with the rhubarb and let cool. Compote will keep for at least a week in the fridge.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 0 grams, Carbohydrate 42 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 39 grams

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