Tasty rhubarb compote recipe perfect for yogurt. Quick to prepare and adds a burst of flavor to your breakfast or dessert. Enjoy every scoop!

Scale

4 cups of rhubarb, chopped

1 cup of granulated sugar

1/2 cup of water

1 teaspoon of vanilla extract

1 tablespoon of lemon juice

1 teaspoon of ground ginger (optional)

1/2 teaspoon of cinnamon (optional)

Chopped strawberries or raspberries (optional)

Fresh mint leaves (for garnish)

Granola (for garnish)

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Prep the rhubarb: Start by washing and chopping your rhubarb into 1-inch pieces.

Combine the ingredients: In a medium saucepan, combine the chopped rhubarb, sugar, water, vanilla extract, and lemon juice. Stir to mix.

Cook it up: Cook over medium heat, stirring occasionally for about 5 minutes until the rhubarb starts to soften.

Simmer: Bring the mixture to a gentle boil, reduce the heat to low, and let it simmer for about 15 minutes until it becomes syrupy.

Cool and serve: Remove from heat, let cool slightly, and serve warm or chilled over yogurt.

A delightful rhubarb compote that adds a tangy and sweet touch to yogurt, perfect for brightening breakfast or elevating desserts.