Warm Rhubarb Compote with Vanilla Yogurt Timbale
Warm Rhubarb Compote with Vanilla Yogurt Timbale

This Recipe

  • Skill Level: Intermediate
  • Serves: 6
  • Start to Finish: less than 2 hours

Nutrition Facts

Amount per serving:
Total Calories: 167kcal
  • 67mg Sodium
  • 35g Carbs
  • 2g Fiber
  • 1g Fat
  • 1g Saturated Fat
  • 25g Sugars
  • 5g Protein
  • 241mg Calcium
  • 0mg Iron
167kcal 67mg35g2g1g 25g5g1g

This dessert, just 167 calories, is sure to be a crowd-pleaser.


  • 2 cups low-fat vanilla yogurt
  • 1 1/2 pounds rhubarb, leaves removed, cut into 1 1/2-inch pieces
  • 1/2 cup best-quality currant jelly



1. Evenly spoon yogurt into six 3-ounce paper cups. Place in freezer for about 1 hour until semi-frozen. (If making in advance, remove from freezer about 15 minutes before serving.)
2. Preheat oven to 400 degrees. Wash but don't dry rhubarb. In a shallow casserole, stir rhubarb and jelly until all pieces are coated. Bake until rhubarb is tender, about 35 minutes, stirring twice. Remove from oven and let cool 5 minutes.
3. Spoon rhubarb into 6 shallow bowls. Unmold yogurt and serve atop rhubarb.

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