Rhubarb Strawberry Compote Yogurt Cups

🍓 Rhubarb Strawberry Compote Yogurt Cups Tart rhubarb, sweet strawberries, lemon and vanilla cook down into a ruby compote that makes thick yogurt feel like a proper little breakfast treat. It is bright, spoonable, make-ahead friendly and still simple enough for a weekday morning. 🥄 Yield: 4 breakfast cups Time: 10 min prep, 12 min cooking, plus cooling Ingredients For the compote: - 1 lb / 450 g rhubarb, trimmed and cut into 1/2-inch pieces - 10 oz / 280 g strawberries, hulled and halved or quartered - 3 tbsp honey or maple syrup, plus more to taste - 2 tbsp lemon juice - 1 tsp finely grated lemon zest - 1 tsp vanilla extract or paste - Small pinch of fine salt - 1-2 tbsp water, only if the pan looks dry at the start For the cups: - 2 cups thick Greek yogurt or coconut yogurt - 1/3 cup toasted sliced almonds - Extra lemon zest - Small mint leaves - Optional: 2-3 tbsp granola or toasted oats for extra crunch Method 1. Start the fruit base. Put the rhubarb, honey, lemon juice, lemon zest, vanilla, salt and 1 tbsp water in a small saucepan. Set over medium-low heat and stir gently until the rhubarb starts to release juice. 2. Cook the rhubarb first. Simmer for 5-6 minutes, stirring only now and then, until the edges look soft but a few pieces still hold their shape. Keep the heat gentle so the syrup stays bright rather than jammy. 3. Add the strawberries. Stir in the strawberries and cook for 3-4 minutes more. You want glossy fruit chunks in a spoonable ruby syrup, not a completely smooth sauce. Taste and add a little more honey if your rhubarb is very sharp. 4. Cool properly. Spoon the compote into a shallow bowl or clean jar and let it cool until just warm, then chill. It thickens as it rests. 5. Build the cups. Add yogurt to each glass, spoon over plenty of compote, then finish with toasted almonds, a little lemon zest, mint and granola if using. Serving and storage tips 🌿 The compote keeps in the fridge for up to 4 days. 🥣 Layer the yogurt and compote ahead, but add almonds or granola right before serving so they stay crisp. 🍋 For a softer dessert version, serve the compote with mascarpone, whipped ricotta or vanilla ice cream. Save this one for a bright breakfast jar that tastes like early summer. 🍓 Tasteloom.club