Greek yogurt with rhubarb-raspberry spoon fruit
¼ cup(s), granulated
Packed light brown sugar
1 pound(s), trimmed and thinly sliced or 1 (10-ounce) box frozen sliced rhubarb, thawed
¾ cup(s), (6 ounces)
Plain fat free Greek yogurt
6 Tbsp, toasted
- 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.
- 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.)
- For each serving, place 1/2 cup yogurt in bowl. Top with 2 tablespoons of sauce and 1/2 tablespoon of almonds.
- Per serving: 1 bowl