Baked Rhubarb Compote with Honey Yogurt and Toasted Slivered Almonds

Baked Rhubarb Compote with Honey Yogurt and Toasted Slivered Almonds

Course: Breakfast and Brunch
Total Time: 30 mins
Servings: 4 people
Author: Anna Bloomfield
Sharp yet sweet rhubarb teemed with creamy honey yogurt and toasted slivered almonds which sizzle as you add them to the bowl. The perfect spring breakfast.
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  • 500 g rhubarb
  • 200 g caster sugar
  • 1 x500g tub honey yoghurt
  • 75 g slivered almonds (flaked)


For the rhubarb

  • Preheat the oven to 180°C.
  • Top, tail and wash the rhubarb then cut into 5cm long pieces.
  • Place the rhubarb into a glass or ceramic baking dish and sprinkle over the sugar. Pour a couple of tablespoons of water over the sugar so that most of it is wet. Cover tightly with foil and place in the oven. Cook for 15-25 minutes until the rhubarb is tender and sitting in a pool of clear pink juices*.  Cool.

For the slivered almonds

  • Place a dry frying pan oven a medium heat and allow to warm up for a minute. Sprinkle the almonds into the frying pan giving it a shake so that they spread out into one layer. Keep the almonds over the heat, tossing them in the pan occasionally (you can use a fish slice to do this if you wish), until they are lightly browned and smelling gorgeous. As soon as they are ready, tip onto a plate to cool as they will burn if left in the heat of the pan.

To serve

  • Divide the yoghurt between the bowls. Gently spoon the rhubarb over the yoghurt and sprinkle over the almonds. Pour over as much of the rhubarb syrup as you fancy. Any left over syrup is great in a gin and tonic!


*It’s really important to keep an eye on the rhubarb after the first 15 minutes to ensure that it rhubarb doesn’t boil or you will end up with something resembling stewed rhubarb, not lovely tender batons sitting in the clear juices.


Calories: 403kcal (20%) | Carbohydrates: 65g (22%) | Protein: 9g (18%) | Fat: 13g (20%) | Saturated Fat: 3g (15%) | Cholesterol: 16mg (5%) | Sodium: 63mg (3%) | Potassium: 685mg (20%) | Fiber: 4g (16%) | Sugar: 57g (63%) | Vitamin A: 250IU (5%) | Vitamin C: 10.6mg (13%) | Calcium: 308mg (31%) | Iron: 1mg (6%)

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