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You are here: Home / Dessert / Rhubarb Compote with Vanilla Greek Yogurt & Meringue

Rhubarb Compote with Vanilla Greek Yogurt & Meringue

Updated 15 February 2021 Published 15 May 2013 29 Comments

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Rhubarb Compote with Vanilla Greek Yogurt & Meringue - Fab Food 4 All

It’s rhubarb season and after making the recipes that I posted last year and a failed attempt to make a crumble with cinnamon which got rather drowned in the stuff I decided it was time to strip everything right back. Step up Rhubarb Compote with Vanilla Greek Yogurt & Meringue!

Hubby and I love rhubarb and I think sometimes the subtleties of it can get drowned in a heavy pudding. With this in mind I decided to poach the rhubarb with some orange juice and a little sugar and then serve it with some vanilla sweetened Greek yogurt and meringue. The sharpness of the rhubarb, the freshness of the yogurt and the sweet gooeyness of the meringue work really well together here – hubby said it was really nice!

The rhubarb is enough for 6 portions but as neither of my kids like rhubarb we ate this over 3 nights and on the last night just had the compote with semolina which was really nice too and I’m not big on semolina! In the past we’ve also had this compote with custard which is the classic combo of course and one of my favourites too.

Rhubarb, Semolina

Rhubarb compote is also great with semolina!

More Rhubarb Dessert Recipes

  • Rhubarb Pudding
  • Rhubarb & Blueberry Tarte Tatin
  • Rhubarb & Blackberry Spiral Cobbler
  • Rhubarb & Strawberry Grunt

I am entering this dish into Credit Crunch Munch as I bought my rhubarb for half price as it is in season and abundant at the moment, used Greek style yogurt to save money plus I used up some meringue nests which had been in the cupboard for a while. This challenge is run by myself and Helen at Fuss Free Flavours and being hosted by Janice over at Farmersgirl Kitchen this month. I am also entering Ren Behan’s Simple and in Season challenge as Rhubarb are very much in season:-)

Credit Crunch Munch

SimpleinSeason

I’m sure you’ll love this Rhubarb Compote with Vanilla Greek Yogurt & Meringue so do leave a comment and rating below when you try it. Better still share a pic by tagging @FabFood4All on social media!

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5 from 4 votes
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Rhubarb Compote with Vanilla Greek Yogurt & Meringue

A rhubard compote served with a vanilla sweetened Greek yogurt on a merinue nest - a sublime contrast of sharp, fresh and sweet in one bowl.
Course Dessert
Cuisine British
Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Total Time 15 minutes minutes
Servings 6
Author Camilla

Ingredients

  • 400 g Rhubarb chopped into 3cm pieces
  • 60 g Granulated sugar
  • Juice of ½ freshly squeezed orange
  • 1 tbsp Water
  • 6 tbsp Low fat Greek yogurt or Greek style
  • Vanilla sugar to taste
  • 6 Meringue nests

Instructions

  • Put the chopped rhubarb, sugar, orange juice and water into a pan and simmer covered for 8 – 10 minutes until tender.
  • Transfer to a bowl to cool down slightly.
  • Sprinkle a little vanilla sugar onto the Greek yogurt and stir well, taste and adjust as required.
  • Place a tbsp of the sweetened Greek yogurt onto each meringue nest and then spoon on the warm rhubarb compote. Can also be served cold.

Notes

The compote keeps well in the fridge for at least 3 days and can be served with custard or semolina too.

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Reader Interactions

Comments

  1. Paul Wilson

    20/08/2015 at 12:11 am

    I still have some rhubarb left from this season – have to whip up a few of these.

    Reply
  2. Paul Wilson

    16/05/2015 at 12:53 am

    My rhubarb is coming up nicely.

    Reply
    • Camilla

      17/05/2015 at 12:10 am

      Jealous!;-)

      Reply
  3. Heather Haigh

    23/04/2015 at 10:36 am

    The rhubarb is just about ready now. I’ll give this a go as soon as I have been out and harvested some. ๐Ÿ™‚

    Reply
    • Camilla

      23/04/2015 at 7:54 pm

      Ooh lucky you having rhubarb:-)

      Reply
  4. Ursula Hunt

    20/11/2014 at 10:20 am

    A great sweet that is quick to make and tastes delicious

    Reply
  5. Jane Middleton

    11/11/2014 at 7:07 pm

    This would be a lovely dessert, love greek yoghurt

    Reply
  6. William Gould

    22/09/2014 at 8:48 am

    I love rhubarb! We boil for 2 mins in a little water to freeze or harvest, so this would be easy to make!

    Reply
  7. Angie Hoggett

    02/07/2014 at 11:33 am

    Oh I love Rhubarb, this sounds lovely!

    Reply
  8. Ursula Hunt

    27/05/2014 at 11:44 am

    Great recipe, I love rhubarb

    Reply
    • Camilla

      27/05/2014 at 4:17 pm

      Thanks, its nice and easy to make:-)

      Reply
  9. Paul Wilson

    26/02/2014 at 12:16 am

    I’ve got a rhubarb patch, and lots of egg whites from making mayo – all I need now is a cow!

    Reply
    • Camilla

      28/02/2014 at 10:34 pm

      Why, are you having steak for the main course? (lol)!

      Reply
      • Paul Wilson

        22/06/2014 at 12:21 am

        Cheeky! ๐Ÿ˜€

        Reply
  10. Deena Kakaya

    01/02/2014 at 9:25 am

    Who could resist this? Yum x

    Reply
    • Camilla

      01/02/2014 at 2:33 pm

      Thanks, it’s a regular here in the Rhubarb season:-)

      Reply
  11. Lisa Williams

    16/11/2013 at 1:03 pm

    This is delicious and has become my fave way of getting through my glut of rhubarb that I have in the freezer ๐Ÿ™‚

    Reply
    • Camilla

      16/11/2013 at 5:33 pm

      You and me both, just so easy and not too unhealthy like baked puddings:-)

      Reply
  12. Heather Haigh

    11/11/2013 at 1:38 am

    Ooh, nice comination, will try and remember this is here when the rhubarb pops up next year.

    Reply
  13. Tracy Nixon

    09/11/2013 at 1:27 am

    This weekend I am going to eat yogurt! I have a really bad stomach bug which is giving me loads of heartburn! Yogurt and ice-cream are the only things that seem to sooth it! Boohoo! hense why I am up at 12.45am!

    Reply
    • Camilla

      09/11/2013 at 11:46 am

      Oh no, I was reading up on this subject last night, you need the BRAT diet – google it!

      Reply
  14. Maya Russell

    27/10/2013 at 5:23 am

    Like the sweetness of the meringue and the sharpness of the rhubarb.

    Reply
  15. Tracy Nixon

    22/10/2013 at 5:08 am

    My baking challenge for the weekend is to make meringue – I quite fancy this recipe – a little adventureous maybe ? or maybe not ? we’ll see! Watch this space!

    Reply
  16. prwilson

    13/10/2013 at 12:53 am

    Lovely. I think I’ve still got a bit of rhubarb growing in the garden.

    Reply
  17. Yummymummy66

    03/10/2013 at 9:22 pm

    I will be trying this with the rhubarb we have in the garden.

    Reply
  18. Lisa Williams

    23/09/2013 at 11:39 am

    delicious such a great idea to use the yoghurt rather than cream or custard

    Reply
  19. Tracy Nixon

    09/09/2013 at 5:48 am

    This looks a lovely combination!

    Reply
  20. Jacqueline @How to be a Gourmand

    17/05/2013 at 7:07 am

    Oh dear, what happened with the cinnamon? I think it’s lovely just to have a few ingredients – means that there isn’t a myriad of flavours trying to mask the taste. I do love the classic combo of Rhubarb and Custard – lovely combination in any weather but I have never actually tried semolina before in a pudding (or at least I can’t recall).
    I’m sure the greek yoghurt and rhubarb compote would make a delicious bkfast too!

    Reply
    • Camilla

      17/05/2013 at 8:44 am

      There was just a bit too much according to hubby and yes it did drown the flavour of the rhubarb so that’s why I decided to go simple for the next rhubarb dessert:-) I can’t beleive you’ve never had Semolina pudding, do they not serve it in schools in Scotland, I used to hate it as a kid along with rice pudding, junket in fact all the wet puddings! Breakfast sounds like a really good idea (note to self) so I’m going to try that too:-)

      Reply

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