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Photo of Greek yogurt with rhubarb-raspberry spoon fruit by WW

Greek yogurt with rhubarb-raspberry spoon fruit

3
Points® value
Total Time
55 min
Prep
10 min
Cook
15 min
Serves
12
Difficulty
Easy
Add a bright and tangy topping to Greek yogurt with rhubarb-raspberry spoon fruit. Ruby red rhubarb is botanically a vegetable, but it is coveted as a beloved springtime fruit that is used to make sensational baked desserts, jams, and sauces. If you are using fresh rhubarb, look for bunches with crisp, well-covered stalks. Avoid stalks that have blemishes on them. The only part of the rhubarb that is edible is the stalk, which have a tart flavour. Two types of sugar and the raspberries sweeten the rhubarb in this recipe.

Ingredients

Water

½ cup(s)

Sugar

¼ cup(s)

Packed light brown sugar

¼ cup(s)

Uncooked rhubarb

1 pound(s), trimmed and thinly sliced or 1 (10-ounce) box frozen sliced rhubarb, thawed

Raspberries

¾ cup(s), (6 ounces)

Plain fat free Greek yogurt

6 cup(s)

Sliced almonds

6 tbsp(s), toasted

Instructions

  1. Combine water, granulated sugar, and brown sugar in medium saucepan and set over medium-high heat. Cook, stirring frequently, until sugar dissolves, about 2 minutes.
  2. Add rhubarb and cook, stirring often, until just tender, 5-7 minutes. Add raspberries and cook, stirring often, until berries just begin to fall apart, about 3 minutes. Transfer to bowl and let cool to room temperature. (The sauce can be made up to 4 days ahead and stored in a covered container in refrigerator.)
  3. For each serving, place 1/2 cup yogurt in bowl. Top with 2 tablespoons of sauce and 1/2 tablespoon of almonds.
  4. Per serving: 1 bowl

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