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     Title: Rhubarb Compote With Yogurt & Almonds
Categories: Five, Dairy, Nuts, Fruits
     Yield: 6 servings

     2 c  Fresh rhubarb; fine chopped
   1/4 c  Sugar
     2 tb Water
     3 c  Plain Greek yogurt
     2 tb Honey
   3/4 c  Sliced almonds; toasted

 In a small saucepan, combine rhubarb, sugar, and water. Bring to a
 boil. Reduce heat; simmer, uncovered, 10-15 minutes or until
 rhubarb is tender, stirring occasionally. Transfer to a bowl; cool
 slightly. Refrigerate until cold.

 In a small bowl, whisk yogurt and honey until blended. Spoon into
 serving dishes. Top with compote; sprinkle with almonds.

 Recipe by Michael Hoffman, Brooklyn, New York

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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