Ingredients

2 cups finely chopped fresh rhubarb1/4 cup sugar2 tablespoons water3 cups reduced-fat plain Greek yogurt2 tablespoons honey3/4 cup sliced almonds, toasted

Preparation

In a small saucepan, combine rhubarb, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until rhubarb is tender, stirring occasionally. 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.