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Ruby Breakfast

Baked Rhubarb Compote with Fresh Lemon Yogurt

2 pounds of rhubarb stalks, trimmed, washed and dried (discard leaves)

1 medium juicy orange

1/4 cup honey or 1/2 cup sugar (Splenda may be substituted)

  • Preheat the oven to 350 F.
  • Cut small stalks in two lengthwise (large stalks into quarters), then cut into 2 inch chunks (this should yield about 6 cups of fruit) and place into a covered glass casserole or a Dutch oven with a lid.
  • Grate the zest of the orange into the rhubarb, then squeeze the orange juice in and add the sweetener. Toss until the rhubarb is coated.
  • Cover and bake for 30 minutes, then remove the lid and bake for another 5-10 minutes until the rhubarb has softened and the liquid has thickened. Serve warm or room temperature with fresh lemon yogurt (see below)

Fresh Lemon Yogurt

12 oz container fresh Greek nonfat yogurt

1 small lemon

2 tsp honey or 3-4 tsp superfine sugar (Splenda may be substituted)

  • In a medium bowl, place the yogurt.
  • Grate the lemon into the yogurt, then squeeze the juice of the lemon into the yogurt.
  • Add the sweetener then mix thoroughly and enjoy!