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

Rhubarb Compote with Vanilla Greek Yogurt & Meringue

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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
Cook Time 10 minutes
Total Time 15 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. 🙂

    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! 😀

        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
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