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5.0 from 12 votes

Rhubarb Compote with Vanilla Greek Yogurt & Meringue

A rhubard compote served with a vanilla sweetened Greek yogurt on a merinue nest - a sublime contrast of sharp, fresh and sweet in one bowl.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 6
Course: Dessert
Cuisine: British

Ingredients

  • 400 g rhubarb chopped into 3cm pieces
  • 60 g granulated sugar
  • Juice of ½ freshly squeezed orange
  • 1 tbsp water
  • 6 tbsp low fat Greek yogurt or Greek style
  • Vanilla sugar to taste
  • 6 Meringue nests

Instructions

    Cup of Yum
  1. Put the chopped rhubarb, sugar, orange juice and water into a pan and simmer covered for 8 – 10 minutes until tender.
  2. Transfer to a bowl to cool down slightly.
  3. Sprinkle a little vanilla sugar onto the Greek yogurt and stir well, taste and adjust as required.
  4. Place a tbsp of the sweetened Greek yogurt onto each meringue nest and then spoon on the warm rhubarb compote. Can also be served cold.

Notes

  • The compote keeps well in the fridge for at least 3 days and can be served with custard or semolina too.