Rhubarb compote with almond yogurt and ginger

Rhubarb compote with almond yogurt and ginger

Total: 1 hr 15 min. | Active: 15 min.
vegan, lactose-free
Nutritional value / people: 102 kcal
, Fat: 4 g
, Carbohydrate: 13 g
, Protein: 2 g

I look forward to rhubarb season every spring. Personally, I like to combine the pink, tart sticks of rhubarb with ginger. Whether in cakes, jams or compotes, rhubarb and ginger is always a winning combination. When I discovered this almond yogurt with a hint of ginger I knew straight away that it had to be incorporated into a rhubarb dessert. Simply add a little granola for the desired crunch and you have a wonderfully light and delicious dessert.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


400 g rhubarb, cut into pieces approx. 1 cm long
1 dl water
1 tsp ginger, grated
2 tbsp coconut palm sugar
1 pinch bourbon vanilla powder
1 tsp agar-agar (morga)
1 tbsp water, cold


300 g vegan almond yogurt
2 tbsp Granola
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4 jars, each approx. 150 ml

How it's done

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Place the rhubarb in a pan along with all the other ingredients up to and including the vanilla, bring to the boil. Combine the agar-agar with the water, add to the pan and cook for approx. 2 mins. while stirring. Divide the compote between the jars, leave to cool.


Spoon the yogurt on top of the compote, then add the granola. Serve immediately.

Good to know
Tip: If you would like it a little sweeter, you can double the amount of sugar.

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