Rhubarb compote with yogurt
6 servings
20 minutes
Rhubarb compote with yogurt is a refined dessert with a light tartness and creamy texture. Historically, rhubarb was used in Europe as a valuable ingredient for sweet dishes due to its refreshing taste. In this recipe, tart rhubarb is caramelized with sugar for softness and then complemented with orange juice and zest for brightness and citrus aroma. Ginger adds a light spicy note, while Greek yogurt provides creamy tenderness that softens the overall acidity. This compote can be served chilled as a standalone dessert or paired with granola and honey for breakfast. It refreshes, invigorates, and offers a harmony of flavors combining sweetness, tartness, and tenderness in one dish.
1
Clean the rhubarb from the thin skin and cut it into 2 cm pieces. Grate the zest of one orange and squeeze the juice from both oranges.
- Rhubarb stalks: 500 g
- Oranges: 2 pieces
2
Mix sugar with 50 ml of water and sauté in a saucepan until it lightly caramelizes, to a light brown color. Add rhubarb to the saucepan, mix with sugar, and simmer, stirring, for one to two minutes. Add orange juice, finely grated ginger, and orange zest, and cook the compote for ten to fifteen minutes on low heat. Cool, mix with yogurt, and serve.
- Sugar: 100 g
- Rhubarb stalks: 500 g
- Oranges: 2 pieces
- Ginger: 50 g
- Greek yoghurt: 600 ml
