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Warm Rhubarb Compote with Vanilla Yogurt Timbale

Warm Rhubarb Compote with Vanilla Yogurt Timbale


  • 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.

Nutrition Information

Per serving: 167 kcal cal., 1 g fat (1 g sat. fat), 35 g carb., 2 g fiber, 25 g sugar, 5 g pro., 241 mg calcium, 0 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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