Ingredients
2 cups finely chopped fresh rhubarb1/3 cup water1/4 cup sugar3 cups reduced-fat plain Greek yogurt2 tablespoons honey3/4 cup sliced almonds, toasted
Preparation
Place rhubarb, water and sugar in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high 3 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Transfer to a bowl; cool slightly. Refrigerate until cold.
In a small bowl, whisk yogurt and honey until blended. Spoon into serving dishes. Top with compote; sprinkle with almonds.
