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5 from 4 votes

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


  • 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


  • 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.


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