Greek yogurt with rhubarb-raspberry spoon fruit
3
Points®
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 flavor. Two types of sugar and the raspberries sweeten the rhubarb in this recipe.
Ingredients
Water
½ cup(s)
Sugar
¼ cup(s), granulated
Packed light brown sugar
¼ cup(s)
Rhubarb
1 pound(s), trimmed and thinly sliced or 1 (10-ounce) box frozen sliced rhubarb, thawed
Fresh raspberries
¾ cup(s), (6 ounces)
Plain fat free Greek yogurt
6 cup(s)
Sliced almonds (unsalted, no oil or sugar added)
6 Tbsp, 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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