Rhubarb compote with almond yogurt and ginger

desserts summer Spring
Total: 1 hr 15 min. | Active: 15 min.
vegan, lactose-free

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.

Fanny Frey - fannythefoodie

Ingredients

for 4 person

Compote
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 (Betty Bossi)
1 tbsp water, cold
Toppings
300 g vegan almond yogurt
2 tbsp Granola

How it's done

Compote

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.

Toppings

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

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