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.
chopped into 3cm pieces
Juice of ½ freshly squeezed orange
Low fat Greek yogurt
or Greek style
Vanilla sugar to taste
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.