- 750 ml (3 cups) rhubarb, chunks
- 45 ml (3 tbsp.) water
- 30 ml (2 tbsp.) honey
- 125 ml (½ cup) raspberries or strawberries, chunks
- 500 ml (2 cups) plain yogurt (2–4%)
- Put the rhubarb chunks in a saucepan, add water and honey, and bring to a boil.
- Lower heat and allow to simmer, stirring occasionally for about 20 minutes.
- Add strawberries or raspberries and cook for another 5 to 10 minutes, until the desired compote texture is achieved.
- Serve with yogourt.