Citrus-Berry Rhubarb Compote with Greek Yogurt

10 78 545
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 8 min 4
Citrus-Berry Rhubarb Compote with Greek Yogurt
Health Highlights


1/2 cup Pistachio nuts (raw)
1 1/2 cup Coconut sugar (compote - can use less)
2 cup Water (compote)
454 gm Rhubarb (compote - about 4 medium stalks cut into 1-inch pieces)
2 cup whole Strawberries (compote - hulled or any berries you can find)
1 cup Greek yogurt, plain, 2% M.F. (honeyed yogurt)
3 tbsp Honey, raw (honeyed yogurt)
1 pod Vanilla bean (honeyed yogurt - split lengthwise)
6 juice of 1 clementine Clementine (juice of 6 clementines)
1 whole orange(s) Orange peel (zest) (or use the zest of 2 clementines)


Preheat the oven to 400 degrees Fahrenheit.

Spread the pistachios in a pie tin and toast in the oven for 6 to 8 minutes, or until golden brown, stirring once or twice. Pour immediately onto a plate to cool. Chop coarsely and set aside.

To make compote, in a large saucepan over medium-high heat, stir together the clementine zest and juice, sugar, and water, and bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium-low and let the mixture summer until slightly thickened, about 3 minutes. Add the rhubarb, return to a simmer, and cook until rhubarb in tender when pierced with a fork, about 20 minutes. Add the strawberries, reduce to low, and continue to simmer until the fruit is broken down and the juices have thickened, about 40 minutes longer, stirring occasionally to make sure the bottom doesn’t scorch. The consistency of the compote should be a little looser than jam. Remove from the heat and cover to keep warm. (If preparing ahead of time, let cool, cover tightly, and refrigerate for up to 5 days. Bring to room temperature or reheat gently before serving).

To make the honeyed yogurt, in a bowl, whisk together the yogurt and honey. Using the tip of a small, sharp knife, scrape the seeds from the vanilla bean into the yogurt mixture and stir to mix well. Discard the bean pod (or reserve for another use).

To serve, divide the yogurt among 4 bowls. Scoop the compote over the top of each portion, dividing it evenly, and sprinkle generously with toasted pistachios. Serve immediately.

Nutrition Facts

Per Portion

Calories 545
Calories from fat 78
Calories from saturated fat 14.5
Total Fat 8.7 g
Saturated Fat 1.6 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 4.0 g
Cholesterol 3.6 mg
Sodium 40 mg
Potassium 746 mg
Total Carbohydrate 110 g
Dietary Fiber 7.3 g
Sugars 97 g
Protein 10.6 g

Dietary servings

Per Portion

Fruit 1.2
Meat Alternative 0.5
Milk Alternative 0.3
Vegetables 1.8

Energy sources


Meal Type(s)