in Dessert Recipes

Quick rhubarb and strawberry compote with Greek yogurt

updated

Spread the love

Ingredients for 2 servings:

  • 4 stalk(s) rhubarb, only the red part, one stalk weighs about 50 g
  • 200 g strawberries
  • 10 ml water
  • 4 tbsp honey

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

vegetarian

Trim the leaves and tough ends of the rhubarb. Remove the strings from the stems. Cut the rhubarb into large pieces and place it in a saucepan. Cook with the strawberries and honey for about 10 minutes, adding a little water if needed. Mash everything with a potato masher. Enjoy with Greek yogurt, granola, nuts, and seeds.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Raspberry quark cake with nut base

Wild salmon with fried potatoes and chili-lime dip