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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.